Start by boiling salted water in a large pot. Add linguine or spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water before draining.

In a large skillet, heat olive oil and unsalted butter over medium-high heat. Add large shrimp, cooking for 2-3 minutes per side until they turn pink. Remove from skillet and set aside.

In the same skillet, lower the heat slightly and add remaining olive oil and butter. Toss in minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.

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

Bring back the shrimp and add the drained pasta to the skillet. Toss everything together, mixing in reserved pasta water to reach desired consistency.

Stir in freshly chopped parsley and mix well. Plate the dish immediately, garnishing with additional parsley and lemon wedges.