Cook the linguine pasta according to package directions until al dente.
In a large skillet, melt the butter over medium heat. Add the minced garlic and saut� for 1-2 minutes, until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes on each side, until pink and cooked through.
Pour in the white wine and lemon juice, and let the mixture simmer for 1-2 minutes.
Toss the cooked linguine pasta with the shrimp scampi sauce until coated.
Garnish with chopped parsley and season with salt and pepper to taste.
Serve hot and enjoy!