Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 8 minutes. Drain, reserving ½ cup of pasta water, and set aside.
While pasta cooks, season the shrimp with a pinch of salt and pat dry with paper towels to ensure a good sear.
Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Once hot, add the shrimp in a single layer. Sear for about 2 minutes per side, until they turn pink and develop golden edges. Remove the shrimp and set aside.
In the same skillet, melt the butter and remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant and lightly golden, making your kitchen smell incredible.
Pour in the white wine or broth, scraping up any browned bits from the pan. Let it simmer for about 2 minutes until slightly reduced, creating a flavorful base.
Add the lemon zest and red pepper flakes to the skillet, stirring briefly to release their aromas and infuse the sauce with brightness and a hint of heat.
Return the seared shrimp to the skillet, then add the cooked pasta. Toss everything together gently to coat the noodles and shrimp in the flavorful sauce.
If the sauce feels too thick or sticky, add a splash of the reserved pasta water and stir until glossy and well coated.
Remove from heat, squeeze in the lemon juice, and sprinkle with chopped parsley. Toss to combine, and taste for seasoning, adding more salt or lemon zest if desired.
Serve immediately, garnished with additional parsley or lemon wedges if you like, and enjoy the bright, garlicky, tender shrimp pasta.
