Cook the Pasta : Bring a large pot of salted water to a boil. Cook linguine according to package directions until al dente. Reserve ½ cup pasta water, then drain.

Cook the Shrimp : Pat shrimp dry and season lightly with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Add shrimp and cook 2–3 minutes per side until pink and opaque. Remove from skillet and set aside.

Prepare the Sauce : In the same skillet, add remaining butter and olive oil. Sauté garlic and chili flakes for 30 seconds until fragrant. Deglaze with white wine (or chicken broth) and let it simmer for 2–3 minutes. Stir in lemon juice and zest.

Combine Everything : Add cooked linguine and shrimp back into the skillet. Toss to coat in the sauce. Add a splash of reserved pasta water if needed. Stir in fresh parsley.

Final Touches : Taste and adjust with more lemon juice, salt, or pepper if desired. Garnish with Parmesan cheese (optional).