- Put your pasta on to boil in well-salted water.
- To a large, shallow oven-proof pan, add butter, oil, parsley, garlic, chilli, salt and the shrimp. Toss to coat. Pop your lemon halves in with the mix and place under a hot grill for 7 minutes.
- Drain your pasta, reserving about 1/2 cup pasta water.
- Squeeze the lemons over the shrimp, catching the pips with a small sieve.
- Add pasta and reserved pasta water and toss to combine.