Loading...
Bring a large pan of generously salted water to a rolling boil and cook the linguine until al dente, according to packet instructions. Reserve 150ml of pasta water, then drain.
Meanwhile, heat the olive oil and butter in a large frying pan over medium heat until the butter has melted and is gently sizzling.
Add the sliced garlic and chopped red chilli to the pan and sauté for 1–2 minutes, until the garlic is fragrant and lightly golden.
Toss in the raw king prawns and stir for 2–3 minutes, until they just start to turn pink and opaque.
Add the halved cherry tomatoes and cook for another 2–3 minutes, until they begin to soften.
Pour in the white wine (or stock) and let it bubble for about 1 minute, scraping up any bits from the pan. Stir in the lemon zest.
Add the drained linguine to the pan along with half of the reserved pasta water and toss thoroughly to coat.
Stir in the lemon juice and most of the chopped parsley. Season generously with salt and freshly ground black pepper, adding more pasta water if needed to loosen the sauce.
Divide between plates and garnish with the remaining parsley. Serve immediately.