Cook the linguine

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

Prepare the creamy lemon sauce

• In a bowl, whisk the Greek yogurt with the grated parmesan, lemon zest and lemon juice.
• Season with salt and black pepper and loosen with a splash of pasta water until smooth.

Sear the shrimp

• Heat the olive oil in a frying pan over medium heat and add the minced garlic and chili flakes.
• Add the shrimp and cook until pink and opaque, then squeeze over a little lemon juice.

Combine and serve

• Lower the heat, add the linguine to the pan and toss with tongs.
• Remove from the heat and stir in the yogurt sauce with a splash of pasta water until creamy.
• Scatter with chopped parsley and extra parmesan and serve.