Prepare the pasta by bringing a large pot of salted water to a boil. Cook linguine or spaghetti according to package instructions until al dente, usually 8-10 minutes. Reserve 1.5 cups of pasta water before draining.

While the pasta cooks, pat the large shrimp dry and season generously with salt and black pepper. Set aside.

In a large skillet over medium heat, melt unsalted butter with olive oil. Once melted, add minced garlic and red pepper flakes. Sauté for 60-90 seconds until fragrant.

Increase heat to medium-high and add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until shrimp are pink and curled.

Deglaze the skillet by adding white wine or chicken broth. Scrape the browned bits and let simmer for 2-3 minutes until reduced by half.

Reduce heat to medium and add fresh lemon juice and reserved pasta water. Whisk until the sauce thickens, about 2-3 minutes.

Add the drained pasta and sautéed shrimp to the skillet. Toss to coat the noodles with sauce and add chopped parsley and lemon zest. Serve immediately topped with extra parsley and Parmesan cheese.