Cook the linguine in a large pot of boiling water with 1 tablespoon of Kosher salt. Following the package instructions, cook the pasta until al dente. Once cooked, save 1 cup of pasta water and drain. Set the pasta aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and fully cooked. Remove the shrimp from the pan.

Pour the wine into the hot pan and let it simmer for 2-3 minutes until reduced by half and the alcohol smell is gone.

Add the butter and garlic to the pan. Once the butter melts, cook for 30-60 seconds until the garlic is fragrant. Stir in the lemon juice, salt and pepper.

Pour in the reserved pasta water and stir to create a sauce.

Add the cooked pasta, parsley, lemon zest, and cream to the pan. Use tongs to toss the pasta in the sauce until everything is well coated.

Lastly, return the shrimp to the pan. Give the pasta a taste and add more lemon, salt, or pepper as needed.

Sprinkle with Parmesan cheese and serve warm.