Bring a large pot of salted water to a rolling boil. Add linguine or spaghetti and cook according to package instructions, about 8–10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

Pat large or jumbo shrimp dry with a paper towel, season with salt and pepper. Set aside.

In a large skillet, heat olive oil and unsalted butter over medium heat. Add minced garlic and red pepper flakes, sauté for about 30 seconds until garlic is golden.

Add the seasoned shrimp to the skillet, cooking for 1–2 minutes per side until pink and opaque. Remove from skillet.

Pour in white wine or chicken broth, scraping the bottom to lift flavorful bits. Simmer for 2 minutes.

Stir in lemon juice, lemon zest, and remaining butter. Add a splash of reserved pasta water, letting sauce come together.

Return cooked shrimp and drained pasta to the skillet, tossing until well-coated in sauce.

Finish with parsley and grated Parmesan if desired. Adjust seasoning with salt, pepper, or lemon juice before serving.