Bring a large pot of salted water to a boil over high heat. Once boiling, add linguine and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

In a large skillet, heat olive oil and unsalted butter over medium-high heat. Once melted, add shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.

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

Pour in chicken broth, along with the zest and juice of the lemon. Stir to combine and let simmer for 2-3 minutes to reduce slightly.

Return the cooked pasta and shrimp to the skillet, toss in the sauce, and adjust consistency with reserved pasta water if needed. Cook for an additional minute.

Remove from heat and stir in chopped fresh parsley. Serve immediately, garnishing with extra parsley and lemon wedges.