•  80g butter, softened
•  1 clove garlic, finely chopped
•  1 teaspoon lemon zest
•  ⅓ cup finely chopped flat-leaf parsley leaves
•  100g linguini
•  6 scampi, cleaned and butterflied

  Place the butter, garlic, lemon zest and parsley in a bowl and mix well to combine. Set aside.

  Place the pasta in a large saucepan of salted boiling water and cook for 10−12 minutes or until al dente. Drain, return to the saucepan with half the butter mixture and keep warm.

   Place the scampi on a baking tray, top with the remaining butter mixture and grill (broil) under a preheated hot grill for 2−3 minutes or until cooked through. Divide the pasta between plates and top with the scampi to serve. Serves 2.