Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain, reserving 1/2 cup of pasta water. Set the pasta aside.

1. Sauté the shrimp: While the pasta is cooking, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.
2. Prepare the sauce: In the same skillet, add the remaining tablespoon of olive oil and butter. Add the minced garlic and red pepper flakes (if using) and sauté for 1-2 minutes, or until the garlic is fragrant but not burnt.
3. Deglaze the pan: Pour in the white wine (or chicken broth) and lemon juice, scraping the bottom of the skillet to release any flavorful bits stuck to the pan. Let the sauce simmer for 2-3 minutes to reduce slightly.
4. Combine the shrimp and pasta: Return the cooked shrimp to the skillet, along with the lemon zest. Stir in the cooked pasta and toss to coat in the sauce. Add a splash of the reserved pasta water if the sauce seems too thick. Taste and adjust seasoning with salt and pepper.
5. Serve: Transfer the shrimp scampi to serving plates, garnish with fresh parsley, and serve immediately.