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Cook the linguine to al dente and drain to the side while preparing the sauce and shrimp.
In a large skillet, melt the butter and cook over medium-low heat until golden brown, about 2 minutes.
Add in the oil and mix well.
Stir in the minced garlic and sauté for 1 minute or until fragrant and golden brown.
Mix in the shrimp, garlic, and herb seasoning and cook for 3 to 5 minutes or until the shrimp turn light pink and begin to curl up. Don't overcook.
Remove just the shrimp from the skillet into a large bowl.
In the skillet, stir in the lemon juice, fresh parsley, and cooked noodles and gently fold everything together.
Continue heating for 1 minute and then remove from the heat; stir in the shrimp and garnish with fresh parmesan, optional.