1. In a large skillet, heat the oil and butter over medium heat.
2. Add the zucchini, bell pepper, garlic, salt and pepper.
3. Sauté for 3-4 minutes until the zucchini starts to soften.
4. Add the shrimp, wine and parsley.
5. Sauté for another 2-3 minutes until the shrimp turns pink.
6. Pour the shrimp mixture over linguine, add the lemon juice and toss.