Let the shrimp marinate ahead of time for 30 minutes to 1 hour. Place shrimp into a plastic bag with all of the shrimp marinade ingredients. Close the bag and shake the bag around to thoroughly coat the shrimp. Place in the refrigerator to marinate.
When the shrimp has had time to marinate and you are ready to cook, begin with cooking the shrimp. While you are cooking the shrimp and preparing the “sauce” portion, cook the linguine according to package directions at the same time.
To cook the shrimp, place a large, non-stick skillet over medium-high heat. Use a pair of tongs to pull the shrimp from the marinade and place them in the skillet. You may need to cook in 2 batches. Cook for 2-3 minutes per side until the shrimp are pink and cooked through. Place the cooked shrimp in a bowl and set aside.
Wipe out your skillet and add the olive oil and butter over medium heat. When the butter has melted, add the onion. Cook for 2-3 minutes until the onion is translucent.
Add the garlic and cook until fragrant, about 1 minute. Next add the crushed red pepper flakes and the lemon zest and, once again, cook until fragrant, about 1 minute.
Now add the wine, whisking occasionally. Let it simmer until it has reduced slightly, about 2-3 minutes. Add the lemon juice and cook for another minute or two, whisking to incorporate.
Add the fresh parsley, salt and pepper (about 1/2 tsp each). Finally, add the shrimp back to the skillet. Stir to coat the shrimp. When the linguine is done cooking, add it to the skillet as well and toss to coat the pasta.
Divide the pasta and shrimp between bowl. Top with a little extra parsley, if desired. Enjoy!