Bring a large pot of salted water to a boil. Add spaghetti or linguine and cook according to package instructions until al dente. Reserve ½ cup of pasta water for later, then drain the pasta and set aside.

In a large skillet over medium heat, melt butter with olive oil. Once sizzling and fragrant, add minced garlic and sauté for about 30 seconds, being careful not to burn it.

Toss in the shrimp, season with salt and pepper, and cook until the shrimp turns pink, about 2-3 minutes per side.

Pour in the heavy cream, lemon zest, and lemon juice. Stir and let simmer for 2-3 minutes until the sauce thickens slightly. If too thick, add a splash of reserved pasta water.

Add the drained pasta to the skillet and toss everything together. Sprinkle in fresh parsley and mix until well combined.

Dish out the pasta onto plates or bowls and top generously with grated Parmesan cheese.