Bring a large pot of salted water to a rolling boil (about 1 tbsp salt per 4–5 L). Salting the water seasons the pasta from the inside out so the strands taste of more than just sauce.

While the water heats, pat the shrimp dry with paper towels and season lightly with salt and a few grinds of black pepper. Dry shrimp sear and brown better and won't steam immediately on contact with the pan.

Add the linguine to the boiling water and cook until very al dente — about 2 minutes less than package directions. You’ll finish cooking the pasta in the sauce; starting undercooked allows the noodles to absorb the shrimp juices, lemon and stock without turning mushy.

While the pasta cooks, heat a large (preferably 12-inch) sauté pan over medium heat. Add 2 tablespoons of the olive oil. When the oil shimmers (about 30–45 seconds), add the sliced garlic and the red chile flakes. Sauté for 45–60 seconds, stirring constantly, until the garlic is fragrant and just beginning to color — this blooms the garlic and chile oils and layers flavor into the base.

Increase heat to medium‑high. Add the seasoned shrimp in a single layer and sear undisturbed for 45–60 seconds until the undersides are opaque and just golden. Flip and sear the other side 30–45 seconds. Shrimp cook fast; searing develops flavor and a little crust without overcooking the interior.

Push the shrimp to one side of the pan (or remove briefly to a plate if your pan is crowded). Add the chopped kale and pour in the 120 ml white wine or vegetable stock — just enough to create steam. Cover the pan with a lid and steam for 1–2 minutes until the kale is bright, wilted but still with bite. The steam method softens tough greens quickly while concentrating the shrimp and garlic flavors in the pan.

Remove the lid and return the shrimp to the center of the pan if you removed them. Add the drained, undercooked linguine directly to the pan. Reserve 1 cup (240 ml) of the pasta cooking water before draining in case you need to loosen the sauce. Toss the pasta, shrimp and kale together over medium heat.

Zest both lemons over the pan, then squeeze in the juice of one lemon (reserve the other half for extra brightness at the table). Toss to combine. Add 2–3 tablespoons of the reserved pasta water to help the starch cling and create a silky emulsion with the remaining olive oil and pan juices. Finishing the pasta in the pan lets flavors marry and the noodles absorb the lemony, garlicky juices.

Taste and adjust seasoning with salt, pepper and up to the remaining tablespoon of olive oil. If the pan seems dry, add a splash more pasta water; if it needs a richer finish, toss in a small knob of butter (optional) — butter adds gloss and a round finish but isn’t required.

Remove from heat, sprinkle the chopped parsley over the pasta and give one final toss. Transfer to warmed plates and finish each portion with a final drizzle of the remaining extra‑virgin olive oil and a light sprinkle of chile flakes if you want more heat.

Serve immediately with the reserved lemon half at the side for extra brightness. Eating promptly preserves the shrimp’s tender texture and the linguine’s ideal doneness.