Boil a large pot of salted water. Add 8 oz linguine pasta and cook according to package directions until al dente. Drain and set aside.

In a large skillet, heat 1 tbsp olive oil and 2 tbsp unsalted butter over medium-high heat until the butter melts.

Add 16 oz large shrimp to the skillet. Season with salt and pepper, and sauté for 2 to 3 minutes until pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add 4 cloves minced garlic and sauté for 1 minute until fragrant.

Pour in 0.25 cup dry white wine to deglaze the pan, scraping up any browned bits. Simmer for 2 minutes until slightly reduced.

Stir in 0.5 cup heavy cream, 0.5 cup grated parmesan cheese, and 1 tbsp lemon juice. Reduce heat to low and simmer for 2 minutes until the sauce thickens and cheese is melted.

Return the cooked shrimp and linguine pasta to the skillet. Toss well to coat everything in the creamy sauce.

Garnish with 0.25 cup chopped fresh parsley and serve immediately.