Cook the linguine

• Bring a large pot of salted water to a boil.
• Cook the linguine until al dente, then reserve a little pasta water and drain.

Sear the shrimp

• Heat the olive oil and half the butter in a frying pan over medium-high heat.
• Add the shrimp, season with salt and pepper and cook until pink on both sides.
• Transfer the shrimp to a plate.

Build the garlic sauce

• Lower the heat, add the garlic and chili flakes and cook until fragrant.
• Pour in the white wine and let it reduce slightly.
• Stir in the remaining butter, the lemon zest and juice.

Combine and serve

• Return the shrimp to the pan with the drained linguine and a splash of pasta water.
• Toss until the pasta is glossy and coated.
• Finish with the parmesan and chopped parsley and serve.