Bring 4 l of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt. Add 400 g linguine and cook according to package instructions until al dente (usually 9–11 minutes). Reserve 250 ml of pasta cooking water, then drain the pasta and set aside.

Prawns & protein

Season prawns

Pat 500 g tiger prawns dry with paper towels. Toss with 1 tablespoon olive oil, 1 teaspoon sea salt, and 1/2 teaspoon freshly ground black pepper.

Sear prawns

Heat a large wide skillet over medium-high heat. Add the seasoned prawns in a single layer and sear for 1–2 minutes per side until pink and just cooked through. Remove prawns to a plate and set aside. Do not overcook; they will finish in the sauce.

Sauce

Sweat aromatics

Lower heat to medium. In the same skillet, add 2 tablespoons olive oil and 1 tablespoon butter. Add 1 finely chopped shallot and cook for 2–3 minutes until translucent. Add 4 thinly sliced garlic cloves and 1/4 teaspoon red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Build tomato base

Add 400 g halved cherry tomatoes (or chopped plum tomatoes) and 1 tablespoon tomato paste. Stir to combine and cook 3–5 minutes until tomatoes begin to soften and release juices.

Deglaze

Pour in 120 ml dry white wine to deglaze the pan, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.

Add stock & reduce

Add 120 ml vegetable or seafood stock, 1 teaspoon salt, and 1/2 teaspoon black pepper. Simmer the sauce 4–6 minutes until it thickens slightly. Taste and adjust seasoning.

Combine pasta, prawns & finish

Finish sauce with lemon

Stir in 1 teaspoon lemon zest and 1 tablespoon lemon juice to brighten the sauce.

Return prawns

Return the seared prawns to the skillet and stir to warm through for 1 minute.

Toss with pasta

Add drained linguine to the skillet. Toss to combine, adding up to 250 ml reserved pasta water a little at a time to loosen the sauce and coat the pasta evenly. Stir in 1 tablespoon cold cubed butter to emulsify and create a silky finish.

Adjust seasoning

Taste and add more salt, black pepper, or lemon juice as needed.

Finish & garnish

Remove from heat. Stir in 3 tablespoons chopped flat-leaf parsley and drizzle 1 teaspoon extra virgin olive oil. If using, sprinkle 30 g grated Parmesan or Pecorino. Serve immediately, dividing into 4 portions.