2) Meanwhile, in another large (30cm), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic and saute for 1 minute. Be careful, the garlic burns easily.
3) Add the prawns, 1 1/2 tsp of salt and the pepper and saute until the prawns have just turned pink, about 5 minutes, stirring often.
4) Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices and red chilli flakes. Toss to combine.
5) When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the prawns and sauce, toss well, and serve.