Bring a large pot of salted water to a boil, then add the linguine. Cook until just al dente, about 8 minutes, then drain and set aside, reserving a cup of pasta water.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. When shimmering, add the minced garlic and sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
Add the shrimp to the skillet and cook for 2-3 minutes per side until they turn pink and develop a slight golden edge. Remove from skillet and set aside.
Deglaze the pan with white wine or broth, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until slightly reduced and fragrant.
Return the cooked shrimp to the skillet, then add the drained linguine. Toss everything together gently, coating the pasta in the flavorful sauce.
Stir in the chopped parsley and basil, then squeeze in the lemon juice and add lemon zest. Toss again to combine all the bright, fragrant flavors, adding reserved pasta water if the mixture feels dry.
Season with salt, black pepper, and red pepper flakes to taste. Adjust seasoning until the dish tastes fresh and balanced.
Serve immediately, garnished with extra herbs and lemon wedges if desired. Enjoy this fragrant, vibrant shrimp linguine while hot!
