1. Bring a large pot of salted water to a boil and cook the linguine or spaghetti until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

2. Pat the shrimp dry with paper towels and season with salt and black pepper.

3. Heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add the shrimp and cook for 1 to 2 minutes per side until pink and opaque. Transfer to a plate.

4. Add the remaining butter, minced garlic, and red pepper flakes to the skillet. Stir for about 30 seconds until fragrant.

5. Pour in the chicken broth, lemon juice, and lemon zest. Simmer for 2 to 3 minutes.

6. Return the shrimp to the skillet and toss to coat in the sauce.

7. Add the cooked pasta and toss everything together. Add a splash of reserved pasta water if needed to loosen the sauce.

8. Stir in chopped parsley and top with Parmesan cheese if desired. Serve immediately.