In a large skillet over medium heat, melt the butter and olive oil until shimmering.
Add the shrimp and cook for 1-2 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce:
In the same skillet, reduce the heat to low and add the minced garlic and chili flakes (if using). Sauté for about 30 seconds until fragrant.
Pour in the white wine (or vegetable stock) and let it simmer for 2-3 minutes to reduce and thicken slightly.
Add Cream and Lemon:
Stir in the heavy cream, a pinch of salt, black pepper, lemon zest, and fresh lemon juice to taste. Simmer the sauce for another 2 minutes, stirring occasionally.
Combine the Pasta and Shrimp:
Add the cooked pasta to the skillet, along with a splash of reserved starchy pasta water. Toss the pasta gently in the sauce to coat it evenly.
Return the shrimp to the skillet and stir to combine, ensuring the shrimp are heated through.
Garnish and Serve:
Remove the skillet from heat and garnish the dish with freshly chopped parsley.
Serve immediately with extra lemon wedges on the side for squeezing.
