Step 1: Cook the Pasta : Bring a large pot of salted water to a boil. Add linguine and cook until al dente, according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.

Step 2: Cook the Shrimp : In a large skillet, heat olive oil and 1 tablespoon butter over medium heat. Add the shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.

Step 3: Make the Lemon Butter Sauce : In the same skillet, add the remaining 2 tablespoons butter. Stir in minced garlic and cook for 30 seconds until fragrant (do not brown). Add lemon zest, lemon juice, and white wine (or chicken broth). Bring to a gentle simmer and let it reduce slightly for about 2 minutes.

Step 4: Combine Pasta and Sauce : Add cooked linguine to the skillet and toss to coat in the sauce. Return shrimp to the pan and toss everything together. Add a splash of pasta water if the sauce seems too thick. Stir in chopped parsley and, if desired, a sprinkle of Parmesan cheese or a touch of cream.

Step 5: Serve : Plate the pasta and top with extra parsley and lemon slices. Serve immediately while warm and fragrant.