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Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Pat the shrimp dry and season with salt and pepper.
In a large skillet, heat the butter and olive oil over medium-high heat. Add the shrimp in a single layer and sear for 1–2 minutes per side, just until pink and cooked through. Remove the shrimp from the skillet and set aside.
Lower the heat to medium. Add the sliced garlic and crushed red pepper flakes (if using) to the same pan. Sauté for about 30 seconds, just until fragrant—do not let the garlic brown.
Add the white wine and simmer for 2–3 minutes, scraping up any bits from the bottom of the pan.
Stir in the heavy cream and cook for 1–2 minutes until slightly thickened.
Add the lemon zest, a small squeeze of lemon juice, and most of the chopped parsley and basil. Stir to combine.
Add the cooked pasta and a splash of reserved pasta water. Toss well to coat the noodles and bring everything together.
Return the shrimp to the pan and cook for another 30 seconds to 1 minute, just until heated through.
Taste and adjust seasoning with more salt if needed. Serve immediately, topped with the remaining fresh herbs.