Bring a large pot of salted water to a rolling boil. Add 8 oz of linguine or spaghetti and cook according to package instructions (8-10 minutes). Reserve 1/2 cup of the pasta water, then drain the pasta.

In a large skillet, heat 3 tablespoons of butter and 1 tablespoon of olive oil over medium heat until melted, about 1-2 minutes.

Reduce heat to medium-low, add minced garlic, and cook for 20-30 seconds until fragrant and golden, but not browned.

Add 1 lb of shrimp in a single layer. Season with salt and pepper. Cook for 1-2 minutes on each side until shrimp are pink and opaque.

Remove from heat and stir in 1 tablespoon of lemon juice.

Toss the drained pasta into the skillet with the shrimp. Gradually add reserved pasta water until desired consistency is reached.

Taste and adjust seasoning if needed. Finish with freshly chopped parsley before serving.