Begin by bringing a large pot of salted water to a rolling boil over high heat. Once boiling, add the linguine or spaghetti and cook for about 8-10 minutes until it's al dente, stirring occasionally. Reserve 1 cup of pasta water, then drain the rest in a colander and set the pasta aside.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Add the large shrimp in a single layer. Cook for about 2-3 minutes on each side until they're pink and opaque. Remove the shrimp from the skillet and set aside.

Lower the skillet heat to medium and add the remaining tablespoon of olive oil and 2 tablespoons of butter. Add the minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.

Pour in the chicken broth along with the freshly squeezed lemon juice and zest. Stir well and let it come to a gentle simmer for about 2-3 minutes.

Add the cooked pasta and reserved shrimp back into the skillet with the sauce. Toss everything together gently and splash in some of the reserved pasta water until the sauce reaches your desired consistency.

Stir in the chopped parsley for a burst of freshness. Taste and adjust seasoning with salt and pepper as needed. Plate immediately, garnishing with additional parsley and lemon wedges if desired.