Begin by bringing a large pot of salted water to a rolling boil. Once boiling, add the linguine or spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water, then drain the pasta in a colander.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat until shimmering. Add the shrimp, cooking for 2-3 minutes on each side until they turn pink and opaque. Then, remove the shrimp from the skillet and set aside.

Lower the heat and to the same skillet, add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter. Sauté the minced garlic and red pepper flakes for about 30 seconds until fragrant and golden.

Pour in the chicken broth, along with the lemon juice and zest. Allow the mixture to simmer for 2-3 minutes to reduce slightly.

Return the cooked pasta and shrimp to the skillet, tossing to coat well in the sauce. Gradually add the reserved pasta water until you've reached your desired consistency.

Finally, stir in the chopped fresh parsley and season with salt and pepper to taste. Serve immediately, garnished with additional parsley and lemon wedges if desired.