Bring a large pot of salted water to a rolling boil. Add linguine or spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup pasta water, 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 shrimp in a single layer and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and keep warm.

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 30 seconds until fragrant.

Pour in chicken broth and the juice and zest of lemon. Increase heat slightly to simmer for 2-3 minutes until the sauce thickens.

Lower heat, add drained pasta and sautéed shrimp back to the skillet. Toss to coat, adding reserved pasta water gradually until desired thickness.

Remove from heat and stir in chopped parsley. Plate the dish garnished with extra parsley and lemon wedges.