Bring a large pan of well-salted water to the boil and cook the linguine until al dente. Reserve a cup of pasta water before draining.
Heat olive oil in a large frying pan over a gentle heat. Add diced garlic in herbs and cook slowly until fragrant, without letting it colour.
Add sun-kissed tomatoes and sliced chilli peppers, cooking until the tomatoes soften and release their juices into a light sauce.
Add the king prawns and cook gently until they are cooked through.
Add the drained linguine to the pan along with a splash of reserved pasta water. Toss well to coat, seasoning again with salt and black pepper to taste.
Remove from the heat and finish with lemon zest, chopped parsley, and a final drizzle of olive oil. Serve immediately.
