Cook the Pasta: Bring a large pot of water to a rolling boil. Add a very generous amount of salt (it should taste like the sea). Add the linguine and cook according to package directions until al dente. Just before draining, reserve about 250ml (a mugful) of the starchy pasta water.

Start the Sauce: While the pasta is cooking, heat the olive oil in a large frying pan over a medium-low heat. Add the sliced garlic and red chilli flakes. Cook gently for 1-2 minutes, stirring often, until the garlic is fragrant and just starting to turn a pale gold. Don't let it brown, or it will become bitter.

Cook the Shrimp: Turn the heat up to medium, add the raw shrimp to the pan in a single layer. Season with a pinch of salt and pepper. Cook for 1-2 minutes per side, until they turn pink and opaque. Be careful not to overcook them.

Deglaze the Pan: Pour in the white wine to deglaze the pan, scraping up any flavourful browned bits from the bottom. Let it bubble and reduce by about half, which should take 2-3 minutes.

Bring it Together: Reduce the heat to low. Using tongs, transfer the cooked linguine directly from the pot into the frying pan with the shrimp. Add the cubed butter and about 120ml of the reserved pasta water.

Emulsify the Sauce: Toss everything together continuously for about 2 minutes. I find that using tongs to lift and turn the pasta is the best way to do this. The butter will melt and the pasta water will help create a creamy, emulsified sauce that coats every strand. If it looks a little dry, add another splash of pasta water until you reach your desired consistency.

Finish and Serve: Take the pan off the heat. Stir in the lemon juice and most of the fresh parsley. Taste and adjust the seasoning with more salt, pepper, or chilli flakes if needed. Serve immediately, garnished with the remaining parsley.