Step 1: Cook the Linguine

• In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2: Prepare the Prawn Sauce

• In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
• Add the prawns to the skillet and cook for 2-3 minutes, or until they turn pink and opaque.

Step 3: Add the Tomatoes and Liquid

• Stir in the halved cherry tomatoes and white wine (or chicken broth). Cook for another 2-3 minutes until the tomatoes soften and the liquid reduces slightly.

Step 4: Combine Pasta and Sauce

• Add the cooked linguine to the skillet along with the lemon juice, lemon zest, and chopped parsley. Toss everything together, adding reserved pasta water as needed to create a light sauce. Season with salt and pepper to taste.

Step 5: Serve

• Divide the prawn linguine among plates, garnishing with additional parsley and lemon wedges if desired.