Cook the linguine according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

In a large skillet over medium heat, melt the butter and olive oil together. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque.

Pour in the white wine and let it simmer for about 2-3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.

Stir in the lemon juice and zest, then add the cooked pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time until the desired sauce consistency is reached.

Remove from heat and stir in the chopped parsley. Adjust seasoning with more salt and pepper if needed.

Serve immediately, garnished with additional parsley and lemon wedges if desired.