Zest the lemon and set it aside for a moment.
Juice the lemon into a large bowl. Add 2 tbsp of the olive oil, half the garlic, about a tsp of salt, and about a ½ tsp of black pepper. whisk together.
Add the shrimp and lemon zest and toss until well covered. Set aside.
Put the linguine in a large skillet. Break it in half if you need to. Fill the skillet with cold water until the pasta is covered by about ½ inch. Put on the stove on high heat. Keep and eye on the pasta while you continue the recipe. Once the water starts to boil, the pasta will be al dente in about 6 minutes.
Put the remaining 1 tbsp of olive oil in a medium sized skillet over medium heat. As soon as the oil starts to shimmer, add the shallots and cook for about 3 minutes until slightly translucent.
Add the remaining garlic and cook for about 30 seconds
Turn the heat up slightly (medium high) and add the shrimp and marinade. Cook the shrimp until they just turn pink.
Add the wine and red pepper flakes and continue to cook, stirring gently, until the wine starts to steam.
Add the butter and continue to cook and gently stir until the butter is well incorporated into the sauce.
Taste the sauce and adjust the salt and pepper as needed
When the pasta is al dente, drain it but keep ¼ cup of the water and add it to the sauce
Be careful not to overcook the shrimp. If you think they've been cooking too long, you can remove them from the pan with a slotted spoon and keep them in a bowl on the side until the sauce is finished.
When the shrimp, sauce, and pasta are both finished, toss them all together in a large serving bowl. Garnish with the chopped parsley.
Serve immediately. Grate on some parmesan cheese if desired.
