Put water on to boil per pasta directions.

Remove shells from shrimp, rinse and drain.

Prepare and measure all your ingredients - this sauce comes together quickly.

Heat a large skillet over medium heat.

When you put on the linguine to cook, start the sauce.

Add the oil to the skillet until heated, then add garlic, stirring the whole time so it does not burn.

Add the shrimp to the skillet and cook over medium low heat for 1 minute.

Add the wine (and lemon juice if you are using it) and cook for 1 more minute.

Add the butter, Italian seasonings, and salt and pepper and let the butter melt.

Add a ladle of pasta water to the shrimp and let the mixture simmer and reduce - you may want to add another ladle depending on how much liquid is in the pan, you want enough "sauce" to cover pasta.

Drain pasta and add to shrimp and toss to cover with sauce. Sprinkle with parsley when serving.