Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, about 8 minutes. Drain, reserving a splash of pasta water, and set aside.
While the pasta cooks, peel and devein the shrimp if not already done. Pat them dry with a paper towel, then set aside.
Slice the garlic thinly, zest the lemon, and juice it, keeping the zest and juice separate. Measure out butter, wine, and olive oil to have everything ready.
Heat a large skillet over medium-high heat, then add the olive oil and a tablespoon of butter. Once the butter melts and begins to foam, add the sliced garlic. Sauté for about 30 seconds until fragrant and golden, making sure not to burn it.
Add the shrimp in a single layer, cooking for 2-3 minutes until they turn pink and opaque. Flip them and cook another 1-2 minutes until fully cooked. They should shimmer and feel firm when pressed.
Pour in the white wine and let it simmer for about 2 minutes, allowing the liquid to reduce slightly and the flavors to deepen. The shrimp will glisten in the bubbling sauce.
Reduce the heat to medium and add the remaining butter, lemon juice, and a splash of reserved pasta water. Stir gently to create a glossy, flavorful sauce that coats the shrimp and pan.
Add the cooked pasta to the skillet, tossing gently to coat it evenly with the sauce. The mixture should be bright, glossy, and fragrant, with the lemon aroma filling the kitchen.
Taste and season with salt, black pepper, and red pepper flakes if using. Toss again to combine all flavors thoroughly.
Transfer the pasta to serving plates, garnishing with chopped parsley if desired. Serve immediately while hot, with the sauce shimmering and the shrimp tender.
