Boil the Pasta: Fill a large pot with salted water and bring to a rolling boil, then add linguine and cook until al dente, about 9–11 minutes.

Drain and Save Water: Drain linguine, reserving ½ cup pasta water for saucing, then set noodles aside in the pot to stay warm.

Sauté Garlic: In a large skillet, melt butter and olive oil over medium heat, then add garlic and red pepper flakes, cooking until fragrant and lightly golden, about 1–2 minutes.

Cook the Shrimp: Add shrimp in a single layer, seasoning with salt and pepper. Sauté until pink and opaque, about 2–3 minutes per side.

Add Lemon: Stir in lemon juice and zest, then a splash of reserved pasta water, simmering to create a silky, tangy sauce.

Toss with Pasta: Add cooked linguine directly to the skillet, tossing gently to coat each strand in the garlicky sauce. Heat together for 1 minute.

Garnish and Serve: Remove from heat, sprinkle chopped parsley, and serve immediately with lemon wedges.