Shrimp Scampi with Linguine

Heat a large pot of water to boil, then add in a few teaspoons of salt and boil the linguine just before it reaches al dente. It will finish cooking another 2 minutes in the sauce.
While the linguine is boiling, heat a large skillet to medium, add in the olive oil, shrimp, half the salt and pepper.
Sauté for about 1-2 minutes on each side, making sure not to completely cook them. They will also finish cooking in the sauce, so you want them slightly undercooked.
Remove the shrimp and set them aside, then add in the garlic.
Sauté for about 30 seconds, then pour in the white wine to deglaze the pan. Allow it to reduce slightly, then add in the lemon zest, lemon juice, butter and the remaining salt.
Simmer for a 2 minutes, allowing it to thicken a little, then add the shrimp back in and toss to coat them in the sauce.
Strain the linguine and add it in the skillet over the shrimp. Toss to combine and cook for 2 minutes or until the linguine is al dente (slightly firm to the bite).
Remove from the skillet and serve with lemon slices and the chopped parsley over the top.