Put the linguine on to boil in a pan of water (with or without salt as your preference). This usually takes around 10 minutes but will be less for Gluten Free version. Follow the packet instructions.
Heat the oil and butter in a pan, add the chilli flakes, lemon zest and juice with white wine and reduce this down for a 2 – 3 minutes.
Add the prawns into the sauce for a couple of minutes until pink.
Drain the linguine add to a serving bowl, stir in the prawns and sauce and garnish with torn parsley, parmesan and black pepper.