Garlic Butter Prawn Linguine

Bring a large pot of salted water to a boil for the linguine.

While waiting for the water to boil, peel and devein 1.5 pounds of prawns if not already prepared. Pat them dry with paper towels.

Mince 6 cloves of garlic, chop 1/4 cup of fresh parsley, halve 1 cup of cherry tomatoes, and zest and juice 1 lemon.

Once water is boiling, add 1 pound of linguine and cook according to package directions until al dente (usually 8-10 minutes). Reserve 1/2 cup of pasta water before draining.

While pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Season prawns with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then add to the hot skillet. Cook for 1-2 minutes per side until pink and just cooked through. Remove prawns to a plate.

Reduce heat to medium and add 6 tablespoons of butter to the same skillet. Once melted, add minced garlic and 1/2 teaspoon red chili flakes. Cook for 1 minute until fragrant, being careful not to burn the garlic.

Add 1/3 cup white wine to the skillet and simmer for 2 minutes to reduce slightly.

Add halved cherry tomatoes to the skillet and cook for 2 minutes until they begin to soften.

Add 2 cups of baby spinach and stir until wilted, about 1 minute.

Return the cooked prawns to the skillet along with any accumulated juices. Add lemon zest and juice from half the lemon.

Drain the pasta and add it directly to the skillet. If the mixture seems dry, add some of the reserved pasta water, a few tablespoons at a time.

Toss everything together gently for 1-2 minutes to combine and allow the pasta to absorb the flavors.

Remove from heat and stir in most of the chopped parsley and 1/4 cup of the grated parmesan cheese.

Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.

Serve immediately, garnished with remaining parsley, parmesan cheese, and additional lemon wedges on the side.