• 225g linguine pasta
• 500g large prawns, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic 
• 1 teaspoon red chili - more or less depending on your preference of spicy
• Zest of 1 lemon
• Juice of 1 lemon
• 2 tablespoons capers, drained
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Grated Parmesan cheese - good quality Parmesan

1. The pasta

• Cook the linguine pasta according to package instructions until al dente. Drain and set aside.

2. The sauce

• In a large skillet, heat olive oil over medium heat. Add garlic and chili. Sauté for about 1-2 minutes or until the garlic becomes fragrant and lightly golden.
  
• Add the prawns to the skillet and cook until they turn pink and opaque, approximately 2-3 minutes per side.
  
• Stir in the lemon zest, lemon juice, capers, and half of the chopped parsley. Cook for an additional 1-2 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
  

3. Combine

• Add the cooked linguine to the skillet, tossing everything together to ensure the pasta is well coated with the flavors. If needed, you can drizzle a bit more olive oil to prevent sticking.
  

4. Serve

• Garnish with the remaining fresh parsley and, if desired, sprinkle with lots of delicious grated Parmesan cheese.
  
• Serve the Prawns Linguine immediately in a beautiful big serving platter. We love to serve ours with lemons cut into halves all around the outside of the dish.