This is the pasta that convinces people cooking shrimp at home is easier than it looks — the whole dish comes together in the time it takes to boil the pasta.
Searing the shrimp separately and adding it back at the end is the one step that keeps it from turning tough.
Sear the shrimp just until pink and opaque, then pull it out of the pan immediately — it keeps cooking in residual heat, and rubbery shrimp is almost always a sign of leaving it in the pan too long.
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Cook linguine in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
Pat shrimp dry, season with salt and pepper. Melt 2 tbsp butter in a large skillet over medium-high heat and sear shrimp 1-2 minutes per side until pink. Remove and set aside.
Add remaining butter and garlic to the skillet, cook 30 seconds. Pour in white wine and simmer 2-3 minutes to reduce slightly.
Return shrimp and drained pasta to the skillet, toss with parsley, red pepper flakes and lemon zest, adding pasta water as needed to loosen. Top with parmesan.
Shrimp cooks in just a couple minutes — leaving it in while the sauce reduces would overcook it into a rubbery texture, so searing it first and adding it back at the end keeps it tender.
Yes — chicken broth with a splash of white wine vinegar or lemon juice gives a similar acidity without the alcohol.
Watch for the color change from gray to pink and opaque — that's the signal it's done, usually just 1-2 minutes per side over medium-high heat.