Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente.

While pasta cooks, pat shrimp dry and season with salt and pepper.

In a large skillet over medium-high heat, add olive oil and 1 tbsp of butter. Once melted, add shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.

In the same skillet, add remaining butter, minced garlic, and red pepper flakes. Sauté for 30 seconds until fragrant.

Before draining pasta, scoop out 1/2 cup of pasta water. Drain pasta and add to the skillet with garlic butter.

Pour in lemon juice, lemon zest, and half of the reserved pasta water. Toss to coat the noodles.

Return shrimp to the pan and add fresh parsley. Toss for another minute, adding more pasta water if needed.

Taste and adjust seasoning with salt and pepper. Serve immediately.