Cook the linguine according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the rest. Set aside.

Pat the shrimp dry and season with salt and black pepper.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp and cook for 2–3 minutes per side, until pink and opaque. Remove and set aside.

In the same skillet, reduce heat to medium and add remaining butter. Add minced garlic and sauté for 1 minute until fragrant.

Stir in lemon zest, lemon juice, and red pepper flakes. Cook for 1 minute.

Add the cooked linguine to the skillet and toss to coat with the lemon garlic butter sauce. Add reserved pasta water gradually to loosen the sauce if needed.

Return the cooked shrimp to the skillet and toss everything together until heated through.

Remove from heat and stir in chopped parsley. Adjust seasoning with salt and pepper.

Serve immediately with extra lemon wedges on the side.