Bring a large pot of salted water to a rolling boil, then add linguine and cook until just al dente, about 8 minutes. Drain and set aside.
While the pasta cooks, peel and devein the shrimp if needed, then pat dry. Mince the garlic and zest and juice the lemon.
Heat a large skillet over medium-high heat. Add 1 tablespoon of butter and a drizzle of olive oil. Once melted and shimmering, add the shrimp in a single layer. Sauté for 2-3 minutes per side until pink and opaque. Remove the shrimp from the pan and set aside.
Lower the heat to medium. Add the remaining butter to the skillet. When melted, add the minced garlic and cook for about 30 seconds until fragrant and lightly golden, stirring constantly.
Return the cooked shrimp to the skillet. Add lemon zest and juice, then toss everything together quickly. Cook for another minute until flavors meld and the mixture is heated through. The sauce should be bright and slightly bubbly.
Add the cooked linguine to the skillet. Toss gently to coat the noodles evenly with the lemon butter sauce. The pasta should glisten and be coated in a glossy, citrusy sauce.
Season with salt and freshly ground black pepper to taste. Sprinkle chopped parsley over the top and toss once more before serving.
Serve immediately, garnished with extra lemon wedges and parsley if desired, and enjoy the bright, flavorful shrimp linguine.
