1. Bring a large pot of salted water to a boil if you’re adding pasta. Cook linguine or spaghetti according to package instructions until al dente. Drain and set aside, reserving about 1/4 cup of pasta water.
2. In a large skillet over medium heat, melt 2 tablespoons of butter with olive oil. Once hot, add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
3. Add shrimp to the pan in a single layer. Cook for about 2 minutes per side, until shrimp turn pink and opaque. Remove shrimp from the skillet and set aside to avoid overcooking.
4. Pour white wine (or chicken broth) into the skillet and bring to a simmer. Let it reduce by half, about 3-4 minutes. This step adds depth and balances the richness of the butter.
5. Lower the heat and stir in the remaining tablespoon of butter and lemon juice. Season with salt and pepper to taste.
6. Return shrimp to the pan and toss to coat in the sauce. If adding pasta, fold it in now, adding reserved pasta water a little at a time to loosen the sauce and help it cling to the noodles.
7. Sprinkle chopped parsley over the dish and give it one last toss. Serve immediately with extra lemon wedges on the side.

One thing I’ve learned over the years is that timing is everything. Shrimp cooks fast, and nothing beats that perfectly tender bite paired with a sauce that’s just the right balance of buttery and bright. I also like to keep my garlic finely minced—not too much, but enough to infuse the oil without overwhelming the shrimp.