Bring a large pot of salted water to a boil and cook the linguine according to package directions until al dente.

While the pasta cooks, reserve about half a cup of the starchy pasta water, then drain the noodles.

Heat the olive oil in a large skillet over medium-high heat and add the minced garlic and sliced chilli.

Sauté the aromatics for about 1 minute until fragrant, being careful not to burn the garlic.

Add the prawns to the skillet in a single layer, seasoning with salt and pepper, and cook for 2-3 minutes per side until pink and opaque.

Pour in the white wine and lemon juice to deglaze the pan, scraping up any flavorful bits from the bottom, and let simmer for 2 minutes.

Stir in the butter and lemon zest until the butter melts and creates a slightly glossy sauce.

Add the cooked linguine and chopped parsley to the skillet, tossing vigorously to coat the pasta strands in the sauce.

If the pasta seems dry, add a splash of the reserved pasta water to loosen the sauce until it reaches your desired consistency.

Serve immediately in warm bowls, garnished with extra parsley or a drizzle of olive oil if desired.