Bring a large pot of salted water to a boil. Cook the linguine or spaghetti until al dente, about 8-10 minutes. Reserve ½ cup of pasta water, drain, and set aside.

In a bowl, pat shrimp dry and toss with olive oil, Old Bay seasoning, and salt until well-coated.

Heat a skillet over medium-high and add olive oil. Cook shrimp for 1-2 minutes on each side until pink and opaque. Remove from the pan.

Lower heat and add butter to the skillet. Once melted, add garlic and sauté for 1-2 minutes until fragrant.

Stir in reserved pasta water, lemon juice, and remaining Old Bay seasoning. Simmer for 2-3 minutes.

Add drained pasta and shrimp back to the skillet, toss gently for 1-2 minutes until well combined.

Finish with parsley and Parmesan if desired. Serve hot with lemon wedges.