1/4cupchopped fresh parsleyreserve a little bit for garmish if you like
1/2cupshredded parmesan cheese
Cook linguine per package directions; drain and place in a large pot; set aside.
In a large skillet, heat olive oil, butter, garlic. salt, pepper, oregano and pepper flakes over medium-low heat. Cook until the garlic becomes aromatic, about 5 minutes, but don't allow the garlic to burn.
Add ONE HALF[ of the sauce to the linguine and toss to coat.
Return skillet with the remaining sauce to the stove and heat over medium heat.
Place the shrimp and cook until it turns pink, about 5-8 minutes. Add the lemon juice and toss to coat.
Add the chopped parsley and stir to combine.
Serve immediately over the pasta and top each serving with 2 tbs of the shredded parmesan cheese.
Use less garlic if you prefer a less-intense flavor.