Cook the linguine: Bring a large pot of well-salted water to a boil and cook the linguine according to the package directions until al dente. Reserve 1 cup of the pasta water, then drain.

Season the shrimp: While the water heats, pat the shrimp very dry with paper towels and season them with 1/2 teaspoon of the salt and all of the black pepper. Dry shrimp sear; wet shrimp steam.

Sear the shrimp: Heat 2 tablespoons of the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side, just until they turn pink and opaque and curl into a loose C shape. Transfer them to a plate.

Bloom the garlic: Lower the heat to medium and add the remaining 1 tablespoon olive oil and 1 tablespoon of the butter. Add the sliced garlic and red pepper flakes and cook for about 1 minute, stirring constantly, until fragrant and barely golden. Don't let the garlic brown.

Reduce the wine: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Simmer for 3-4 minutes, until the wine has reduced by about half.

Finish the sauce off the heat: Take the skillet off the burner and swirl in the remaining 3 tablespoons of butter one piece at a time until the sauce looks glossy. Stir in the lemon zest, lemon juice, and remaining 1/2 teaspoon salt.

Toss everything together: Add the drained linguine, the shrimp with any juices from the plate, and the parsley. Toss until every strand is coated, adding the reserved pasta water a splash at a time if the sauce looks tight.

Serve: Divide among bowls, finish with the grated parmesan, and pass lemon wedges at the table for anyone who wants it brighter.