Before you turn on the heat, get everything ready. Pat the shrimp completely dry with paper towels. Season them lightly with a pinch of salt and pepper. Slice your garlic thinly and zest and juice your lemons. Have your parsley chopped and your wine measured out.
Bring a large pot of heavily salted water to a rolling boil (it should taste like the sea). Add the linguine and cook according to package directions, but stop one minute before the recommended time (al dente). Before draining, reserve 1 cup of pasta water.
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and cook until golden, about 2-3 minutes. Add the shrimp and cook for about 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the skillet and set aside.
Add the butter to the same skillet and let it melt. Add the white wine and lemon juice and bring to a boil. Reduce the heat to low and let the sauce simmer for about 2-3 minutes or until reduced to your desired consistency.
Return the shrimp to the skillet and cook for an additional 1-2 minutes until heated through. Stir in the lemon zest and reserved pasta water to create a sauce that coats the shrimp. Season with salt and pepper to taste.
Finish the dish by tossing the cooked linguine into the skillet with the shrimp and sauce. Serve hot.