In a large pot, bring salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain.

In a skillet, heat 2 tbsp olive oil and 2 tbsp butter over medium-high heat. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove from skillet.

In the same skillet, lower heat and add remaining olive oil and butter. Sauté minced garlic and red pepper flakes for about 30 seconds.

Stir in chicken broth, lemon juice, and zest. Simmer for 2-3 minutes.

Add drained pasta and shrimp back into the skillet. Toss to combine, adding reserved pasta water to desired consistency.

Stir in chopped parsley and adjust seasoning. Serve immediately.