Sprinkle salt and pepper evenly on the cleaned shrimp.
In a large, raised edge side skillet, over medium high heat, sauté the shrimp for 2-3 minutes in half of the butter. When cooked set the shrimp aside.
Melt the butter into the hot pan and sauté the garlic and onions for 2 minutes or until onion become tender and translucent.
Deglaze the fond from the bottom of the pan with the white wine and your spatula, then stir in the stock.
Add the linguine to the pan and simmer for 10-13 minutes on medium low or until pasta is aldente. Try not to boil or your liquid will evaporate and more will need to be added.
Stir in the lemon juice, lemon zest and parmesan, then simmer for another 2-3 minutes. Stir well to melt the cheese.
Toss the parsley and shrimp back in then simmer for another 2-3 minutes, then garnish with fresh herbs and cheese as desired. Serve immediately.
May be refrigerated for up to 3 days
Reheat by stovetop or microwave in 30 second intervals
May be frozen up to 3 months and reheated by microwave or oven at 350 F for 10-12 minutes or until internal temp reaches 145F