Bring a large pot of water to a boil. Add 1 tablespoon of kosher salt for seasoning shrimp, then cook the linguine according to package directions until al dente. Before draining, scoop out at least 1/2 cup of pasta cooking water reserved before draining and set aside. Drain the pasta and set aside.

While the pasta cooks, pat the shrimp thoroughly dry with paper towels — this is key for a good sear. Season with 1 teaspoon 1 tsp kosher salt for seasoning shrimp, ¼ tsp black pepper, and ¼ tsp red pepper flakes adjust. Toss to coat evenly.

Heat a large skillet over medium-high heat. Add 2 tablespoons of unsalted butter and the 2 tbsp olive oil extra-virgin. Once the butter is melted and foaming, add the shrimp in a single layer. Cook undisturbed for about 1–2 minutes until pink and lightly golden on the bottom.

Flip the shrimp and cook for another 1 minute until just opaque. Do not overcook — they should be barely cooked through at this stage. Transfer the shrimp to a plate and set aside.

Reduce the heat to medium. Add the remaining 2 tablespoons of unsalted butter to the same skillet. Once melted, add the sliced garlic and cook, stirring frequently, for about 1–2 minutes until fragrant and just lightly golden — watch closely so it doesn't burn.

Pour in the white wine and 2 tbsp fresh lemon juice from about 1 lemon. Increase the heat to medium-high and let the sauce simmer, scraping up any browned bits from the bottom of the pan, for about 2–3 minutes until the liquid reduces by about half.

Add the drained pasta to the skillet and toss to coat in the sauce. Splash in 2–4 tablespoons of the reserved ¼ cup pasta cooking water reserved before draining to loosen the sauce and help it cling to the noodles. The starchy water is the secret to a silky, emulsified sauce.

Return the shrimp (and any resting juices) to the pan. Add the 1 tsp lemon zest and half the fresh parsley roughly chopped. Toss everything together over medium heat for about 1 minute until the shrimp are heated through and everything is well coated.

Taste and adjust seasoning with 1 tsp kosher salt for seasoning shrimp, ¼ tsp black pepper, or a squeeze more 2 tbsp fresh lemon juice from about 1 lemon. Divide among warmed bowls, top with remaining fresh fresh parsley roughly chopped, and serve immediately with 1 whole lemon cut into wedges wedges and 1 piece crusty bread for serving on the side. ¼ cup grated Parmesan cheese for serving is optional but welcome.