Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

Prepare the shrimp: Pat the shrimp dry with paper towels. Season lightly with salt and black pepper.

Sauté the garlic: In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.

Cook the shrimp: Add the shrimp to the skillet in a single layer. Cook for 2 minutes per side until pink and opaque. Remove shrimp and set aside.

Deglaze the pan: Pour in the white wine and lemon juice. Simmer for 2-3 minutes until slightly reduced.

Combine everything: Return the shrimp to the skillet. Add the cooked pasta, lemon zest, and parsley. Toss well to coat everything in the sauce. Season with salt and pepper to taste.

Serve immediately: Plate the shrimp scampi and garnish with extra parsley and lemon wedges if desired.