Fill a large pot of water and bring to the boil. Add salt once boiling. Place your linguine pasta into the water. Loosen properly and cook as per directions on pack less one minute as it will finish in the pan.

Wash, remove stalks and chop the parsley finely, keep aside. Slice the chili thinly keeping the seeds if you prefer spicy hot. Slice the garlic into razor thin slices.

Ensure your prawns (shrimps) are gutted and cleaned. Slice in half lengthwise.

Place a large pan on high heat, add olive oil, thinly sliced chili and garlic. Lightly sweat for 30 seconds, add the shrimps and sear each side.
Add grated zest of one whole lemon
Deglaze with white wine. Season with salt and pepper.

Add the spinach leaves. Turn heat to extremely low.

Add the chopped parsley, mix or toss until evenly distributed and serve immediately on warm plates. Arrange some of the shrimp on top of the pasta.