Step 1: Cook the Linguine : Bring a large pot of salted water to a boil. Add the linguine and cook until al dente (usually 8–10 minutes). Reserve ½ cup of pasta water, then drain the rest. Toss pasta lightly with olive oil to prevent sticking and set aside.

Step 2: Prepare the Shrimp : Pat shrimp dry with paper towels. Season lightly with salt and pepper. In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium-high heat. Add the shrimp in a single layer and cook for about 1–2 minutes per side, just until pink and opaque. Remove shrimp from the skillet and set aside.

Step 3: Make the Garlic Butter Sauce : In the same skillet, lower heat to medium. Add remaining 3 tbsp butter and 1 tbsp olive oil. Stir in the minced garlic and cook for about 30 seconds to 1 minute, until fragrant (do not brown). Add red pepper flakes (if using). Pour in the white wine and let it simmer for 2–3 minutes, reducing slightly. Add lemon juice and lemon zest, then season with salt and pepper.

Step 4: Combine Everything : Return the cooked shrimp to the skillet. Add the drained linguine directly into the sauce. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Sprinkle with fresh parsley and toss again until well coated.

Step 5: Serve : Transfer to serving bowls or plates. Garnish with more parsley, lemon wedges, and optional Parmesan cheese. Serve immediately with crusty bread or a glass of chilled white wine.