Fill a large saucepan ⅔ of the way full of water and set over high heat. Bring to a boil and add a big handful of kosher salt (this will flavor the noodles!). Add the linguine and cook according to package directions until al dente (around 9 minutes for the brand we use).

Drain the pasta into a colander and set aside. (If omitting the wine, reserve ⅓ cup of the pasta water at this point and set aside.)

Set the same saucepan over medium heat. Add the butter and onion, stirring to coat. Season with a sprinkle of kosher salt. Cook the onions for 3 minutes, or until fragrant and beginning to soften. Stir in the garlic and cook until fragrant, about 1 minute more.

Add the wine and the lemon juice, stirring to combine. Cook for 2 minutes to cook out some of the alcohol.

Add the shrimp to the pan in single layer. Cook for one minute before flipping over and cooking for another minute.

Return the pasta to the pan and toss everything together to coat. Remove the pasta from the heat and serve immediately.