Begin by bringing a large pot of salted water to a rolling boil. Add your linguine or spaghetti and cook until it's al dente, typically around 8-10 minutes. Reserve 1 cup of the pasta water and drain the rest.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium-high heat. Add the shrimp, season with salt and pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet.

Lower the heat and add 1 more tablespoon of olive oil and 1 tablespoon of unsalted butter. Introduce 4 minced garlic cloves and a pinch of red pepper flakes. Sauté for about 30 seconds.

Pour in 1 cup of chicken broth and the juice and zest of one lemon, bringing it to a gentle simmer for 2-3 minutes.

Add the drained pasta and cooked shrimp back into the skillet with the sauce, tossing everything together gently. If too dry, add reserved pasta water until reaching desired consistency.

Remove from heat and sprinkle in freshly chopped parsley, tossing again to combine. Serve immediately with extra parsley and lemon wedges.