Step 1: Cook the Linguine: Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain and reserve 1/2 cup of pasta water.

Step 2: Prepare the Prawns: Season prawns with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add prawns and sauté for 2–3 minutes per side until pink and cooked through. Remove from skillet and set aside.

Step 3: Make the Garlic Lemon Butter Sauce: In the same skillet, reduce heat to medium. Add butter, garlic, and red pepper flakes (if using). Sauté for 1–2 minutes until fragrant. Stir in lemon juice and zest.

Step 4: Combine Linguine and Prawns: Add cooked linguine to the skillet and toss to coat in the sauce. Add prawns back to the skillet. If needed, add reserved pasta water 1–2 tbsp at a time to loosen the sauce. Stir in chopped parsley. Taste and adjust seasoning with salt and pepper.

Step 5: Serve: Plate linguine and prawns, drizzle with extra butter if desired. Garnish with parsley, Parmesan cheese, and lemon wedges.