Bring a large pot of salted water to a rolling boil. Cook 8 ounces of linguine for 1-2 minutes less than package instructions, reserving 1/2 cup pasta water before draining.

Pat the shrimp dry and toss with 1 tablespoon Old Bay seasoning, 1/2 teaspoon salt, and 1 tablespoon olive oil until evenly coated.

Heat a skillet over medium-high heat, sear shrimp for 1-2 minutes on each side until pink and opaque, then set aside.

Lower heat to medium, melt 2 tablespoons butter in the skillet, add 4 minced garlic cloves, and sauté for 1-2 minutes until fragrant.

Stir in reserved pasta water, juice from half a lemon, and 1/2 tablespoon Old Bay seasoning. Simmer for a couple of minutes until thickened.

Add drained pasta and shrimp to the skillet, toss everything together gently, and heat through for 1-2 minutes.

Finish with chopped fresh parsley and optional grated Parmesan for richness, adding extra lemon or red pepper flakes if desired.