Bring a large pot of salted water to a boil, then add the linguine and cook until just shy of al dente, about 1 minute less than package instructions. Drain and set aside, reserving about ½ cup of the pasta water.
While the pasta cooks, peel and devein the shrimp if they aren’t already prepared. Pat them dry with paper towels, then season lightly with salt and pepper.
Heat a large skillet over medium heat and add the olive oil and butter. Once melted and shimmering, toss in the minced garlic and cook until fragrant, about 30 seconds, until golden but not browned.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side, until they turn pink and opaque. Use tongs to flip and remove them once cooked, setting aside.
Pour the white wine into the skillet and use a wooden spoon to scrape up any browned bits from the bottom. Let it simmer and reduce by half, about 2 minutes, filling the kitchen with a bright aroma.
Return the cooked shrimp to the skillet, then add the drained linguine. Pour in a splash of the reserved pasta water and squeeze in fresh lemon juice. Toss everything gently to coat, allowing the flavors to meld for about 1 minute.
Finish by stirring in the lemon zest and chopped parsley. Adjust seasoning with salt and pepper as needed, then toss again to combine all the bright flavors.
Serve immediately while the dish is warm and fragrant, garnished with extra parsley and lemon slices if desired. Enjoy the vibrant, glossy linguine with tender shrimp and a fresh citrus kick.
