Make sure the shrimps have been deveined, remove any tails then cut into 4 or 5 pieces. Using a box grater or similar, grate off the zest of 3 lemons, set aside. Chop the parsley, set aside. Get a pot of salted water boiling, ready for your pasta.

In a large frying pan on high heat, add approx. 2 tbsp of olive oil. Once the oil is hot enough to sizzle, add in the shrimp pieces, crushed peeled garlic clove and sauté a couple of minutes. (if shrimps are sticking, just scrape the bottom of the pan using and egg flipper or similar) Season with salt, quick toss and set aside in a plate or bowl.

Add your pasta to the boiling water and cook it ready to use. Normally 2 or 4 minutes if fresh. If using dried, best to wait 10 minutes before starting to cook shrimp. Taste as you go for al dente.

In the same hot pan, deglaze with white wine. Add the lemon zest, pepper and butter. Once the butter is melted, drain and add the cooked pasta directly in the pan. Add the chopped parsley, return the shrimps (prawns) and mix well. Taste and adjust for seasoning.

Plate up immediately on warm plates, scatter the shrimp pieces evenly and drizzle any juices left from the pan. Garnish with parsley leaves.