Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente (usually around 8-10 minutes). Just before draining, reserve about 250ml (one mugful) of the starchy pasta water. Drain the pasta and set aside.

Sauté the Aromatics: While the pasta is cooking, heat the olive oil and 2 tablespoons of the butter in a large frying pan or skillet over medium heat. Once the butter is melted and foaming, add the minced garlic and red pepper flakes. Cook for about 1 minute until fragrant, stirring constantly. Be careful not to let the garlic brown, as it can become bitter. I find that keeping the heat at a steady medium is the best way to prevent this.

Cook the Shrimp: Add the peeled and deveined shrimp to the pan. Season them with the salt and pepper. Cook for 2-3 minutes, tossing occasionally, until they turn pink and opaque and curl into a 'C' shape. Don't overcook them, or they can become tough.

Deglaze the Pan: Remove the shrimp from the pan with a slotted spoon and set them on a plate. Pour the white wine and lemon juice into the hot pan. Bring to a simmer and let it bubble for 2-3 minutes, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon. This process, known as deglazing, is crucial for building flavour in the sauce.

Finish the Sauce: Reduce the heat to low. Add the remaining 2 tablespoons of butter to the pan and whisk until it melts and the sauce becomes smooth and slightly thickened. Stir in the chopped parsley and the grated Parmesan cheese.

Combine Everything: Return the cooked shrimp to the pan. Add the drained linguine and toss everything together thoroughly to coat the pasta and shrimp in the glossy sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. The starch in the water helps the sauce cling beautifully to the pasta.

Serve Immediately: Divide the shrimp scampi among four warm bowls. Garnish with a little extra fresh parsley and a generous grating of Parmesan cheese. Serve straight away.