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Bring a large pot of salted water to a boil
Add angel hair pasta and cook according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water
In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat
Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove shrimp and set aside
In the same skillet, add remaining butter and garlic. Sauté until fragrant (about 30 seconds)
Add red pepper flakes (if using), lemon juice and zest, and white wine or broth
Simmer for 2–3 minutes until slightly reduced
Return shrimp to the pan along with the cooked pasta. Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce
Garnish with chopped parsley and grated Parmesan cheese
Serve immediately with lemon wedges on the side