Cook the pasta: Bring a large pot of salted water to a boil. Cook linguine until al dente according to package directions. Reserve ½ cup pasta water, then drain.

Sauté the shrimp: Heat olive oil and 2 tbsp butter in a large skillet over medium heat. Season shrimp with salt and pepper. Cook shrimp 1–2 minutes per side until pink and opaque. Remove and set aside.

Build the sauce: In the same skillet, add remaining butter, garlic, and red pepper flakes. Cook for 30 seconds until fragrant. Pour in white wine and simmer 2–3 minutes until slightly reduced.

Finish the dish: Add lemon zest and juice. Return shrimp to the pan along with cooked linguine. Toss to coat, adding reserved pasta water as needed for a silky sauce.

Serve: Remove from heat, sprinkle with parsley, adjust seasoning, and serve immediately with Parmesan if desired.