In a large skillet over medium heat, melt 1/2 tbsp butter with 1 tsp olive oil. Add minced garlic and a pinch of red pepper flakes (if using), sautéing until the garlic is fragrant (about 1 minute).
Increase heat to medium-high. Add the shrimp and cook until they turn pink and opaque, about 2–3 minutes per side. Remove shrimp from the skillet and set aside.
Bring a pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside.
In the same skillet, add white wine and lemon juice, simmering for 2 minutes to reduce slightly.
Add the remaining 1/2 tbsp butter and lemon zest, then season with salt and pepper. Stir until the butter melts and the sauce becomes emulsified.
Return the shrimp to the skillet. Add the cooked pasta, tossing to coat with the sauce. Cook for 1–2 minutes until everything is heated through.
Garnish with chopped parsley and Parmesan (if desired), and serve immediately.
