Bring a large pot of salted water to a boil, add linguine, and cook until al dente (8-10 minutes). Reserve a cup of pasta water, then drain.

In a large skillet, melt 3 tablespoons of butter with 2 tablespoons of olive oil over medium heat.

Add 4-6 minced garlic cloves to the skillet and sauté for about 1 minute until fragrant.

Pour in ½ cup of white wine and the juice of one lemon. Let simmer for 2-3 minutes.

Add 1 pound of shrimp, stirring to coat them in the sauce. Cook for about 4-5 minutes until they turn pink and opaque.

Mix the drained linguine into the skillet, tossing to coat in sauce. Add reserved pasta water to adjust consistency.

Remove from heat, add chopped parsley, salt, and pepper. Toss gently and serve.