Boil a large pot of salted water over high heat. Add linguine or spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of the starchy pasta water, then drain the pasta and set aside.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.

Lower the heat to medium and add the remaining olive oil and butter. Add minced garlic and red pepper flakes, and sauté for about 30 seconds until fragrant. Do not burn the garlic.

Add the chicken broth, lemon zest, and juice to the skillet. Stir and let simmer for 2-3 minutes to meld the flavors.

Return the shrimp to the skillet and add the drained pasta. Toss gently until the pasta is coated in the sauce. Add reserved pasta water as needed to achieve desired sauce consistency.

Remove from heat and stir in chopped parsley. Serve immediately with additional parsley and lemon wedges for garnishing.