Begin by bringing a large pot of salted water to a boil over high heat. Add linguine or spaghetti and cook for 8-10 minutes until al dente. Reserve 1 cup of pasta water before draining.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat. Add the shrimp in a single layer, season with salt and pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove and set aside.

Lower the heat in the skillet, add remaining olive oil and butter. Once melted, add garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.

Pour in chicken broth and lemon juice along with lemon zest. Bring to a gentle simmer and reduce for 2-3 minutes until slightly thickened.

Return shrimp and drained pasta to the skillet, tossing together to coat well in the lemony sauce. Gradually add reserved pasta water until desired consistency is achieved.

Remove from heat and stir in chopped parsley. Serve immediately with lemon wedges on the side.