INGREDIENTS
1 pound raw large shrimp (20 to 25 count), thawed if frozen, peeled and deveined
2 cloves garlic, grated
1 tablespoon olive oil
1 teaspoon kosher salt, plus more for the pasta water
4 tablespoons unsalted butter, divided
2 cloves garlic, thinly sliced
1 (2-inch) strip fresh lemon peel (yellow part only, removed with a vegetable peeler)
1/2 teaspoon red pepper flakes
1/2 cup dry white wine, such as sauvignon blanc
1 tablespoon freshly squeezed lemon juice
8 ounces dried linguine pasta
1/2 cup finely chopped fresh parsley leaves
