Begin by bringing a large pot of salted water to a rolling boil over high heat. Add your choice of spaghetti or linguine, cooking until al dente, which generally takes about 8-10 minutes. Once cooked, reserve a cup of the pasta water, then drain the noodles and set them aside, ensuring they remain warm while you prepare the shrimp scampi sauce.

In a large skillet, combine 4 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat. Allow the butter to melt completely, then add 4 minced garlic cloves. Sauté for about 1-2 minutes until the garlic becomes fragrant and begins to lightly brown.

Once the garlic is aromatic, increase the heat to medium-high and add 1 pound of shrimp to the skillet. Cook the shrimp for approximately 2-3 minutes on one side until they turn pink and opaque. Flip them over and cook for an additional 2-3 minutes.

Pour in ½ cup of dry white wine to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon. Allow the mixture to simmer for about 3 minutes until the wine has reduced slightly. Add 2 tablespoons of fresh lemon juice for brightness.

Carefully add the drained pasta to the skillet with the shrimp and garlic sauce. Toss everything together thoroughly for about 1-2 minutes.

Remove the skillet from heat, and plate your classic shrimp scampi immediately. Garnish generously with freshly chopped parsley.