Cook the pasta: Bring a large pot of well-salted water to a rolling boil. Add the linguine and cook until al dente, about one minute less than the packet suggests. Reserve a mugful of the starchy pasta water before draining — it’s liquid gold for the sauce.

Season the prawns: While the pasta bubbles, pat the prawns completely dry with kitchen paper. Season them generously with salt and a good crack of black pepper. You should hear a faint rustle as you toss them in the bowl; this dryness is crucial for a good sear.

Sear the prawns: In a large frying pan, melt 1 tablespoon of the butter with 1 tablespoon of olive oil over a medium-high heat. When the butter stops foaming and just begins to smell nutty, add the prawns in a single layer. Let them cook undisturbed for 90 seconds — you’ll see the edges turn a pinky-white and feel a gentle resistance when you nudge them. Flip and cook for another 60 seconds, until they are curled and opaque. Transfer the prawns to a plate; the aroma of sweet, seared shellfish will fill your kitchen.

Build the garlic butter base: Reduce the heat to medium-low and add the remaining butter and olive oil to the pan. Scrape up any browned bits from the bottom. Add the minced garlic and red pepper flakes. Stir constantly for about 45 seconds — the garlic should turn fragrant and a pale gold, but not brown. The smell at this stage is deep, warm, and utterly intoxicating.

Create the sauce: Pour in the chicken stock and lemon juice, then add the lemon zest. Turn the heat up to high and let the sauce bubble vigorously for 2 minutes, until it reduces by about half and looks slightly glossy. You’ll see it thicken and cling to the back of a spoon.

Combine everything: Tumble the drained linguine into the pan with the sauce. Add the cooked prawns back in, along with half the chopped parsley. Toss everything together over a low heat for 1 minute, letting the pasta drink up the buttery liquid. If the sauce looks too thick, splash in a little of the reserved pasta water until it becomes silky and coats each strand.

Finish and serve: Taste and adjust the seasoning with salt and pepper. Tip the pasta into a warm serving bowl, scatter over the remaining parsley, and shower with plenty of grated Parmesan. Serve immediately, while the prawns are still plump and the butter sauce is hot.