In a large skillet over medium heat add the olive oil and melt the butter. Add the minced garlic and sauté for a minute.
Add the dry white wine, salt and peppers. Bring to a boil and reduce heat to medium. Reduce liquid in half, several minutes.
Add the shrimp to the skillet, sauté on medium for 2-4 minutes, turning until shrimp turn pink. Pour in the lemon juice and chopped parsley, tossing to coat and reduce slightly.
Serve over pasta of choice, steamed rice, or mashed potatoes. Have some crusty French bread around too to dip into the lemony sauce.
Pasta
In a large pot of boiling salted water, add the oil and linguine. Cook for 7 to 10 minutes, or according to the directions on the package.
When pasta is done, drain and then put it back in the pot. Immediately add the shrimp and sauce, toss well, OR transfer to platter, make a well in center to top with cooked shrimp and serve (as pictured).
Video
Notes
You can use fresh or frozen shrimp. Feel free to keep the tails on or off, but remove the rest of the shell. This is much easier to accomplish with fresh shrimp.