If using pasta, cook the linguine or spaghetti in a large pot of salted boiling water for 8 to 10 minutes until al dente; drain and set aside.

In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil until the butter is foamy.

Add the minced garlic and red pepper flakes to the skillet and sauté for about 1 minute until fragrant, being careful not to let the garlic burn.

Add the shrimp to the skillet, season with salt and pepper, and cook for 2 to 3 minutes until the shrimp turn pink and opaque.

Pour in the dry white wine (or chicken broth) and lemon juice, scraping any browned bits from the bottom of the pan, then let the sauce simmer for 2 to 3 minutes.

Remove the skillet from heat and stir in the remaining 2 tablespoons of butter and the chopped parsley until melted and well combined.

If using pasta, add the cooked linguine or spaghetti to the skillet and toss to coat evenly with the sauce.

Serve immediately, garnished with additional parsley and a sprinkle of lemon zest if desired.