In a large pot, bring salted water to a rolling boil over high heat. Add linguine or spaghetti and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain and set aside.

In a large skillet, heat olive oil and unsalted butter over medium-high heat. Add large shrimp, seasoned with salt and pepper, cooking for 2-3 minutes on each side until pink and opaque. Remove shrimp and cover to keep warm.

In the same skillet, reduce heat to medium, add remaining olive oil and butter. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.

Pour in chicken broth, along with juice and zest of lemon. Stir and let simmer for 2-3 minutes to meld flavors and thicken sauce.

Return shrimp and drained pasta to skillet. Toss gently to coat in sauce, adding reserved pasta water gradually until the desired consistency is reached.

Remove from heat, stir in chopped parsley, and adjust seasoning with salt and pepper. Serve immediately, garnished with extra parsley and lemon wedges.