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Bring a large pot of salted water to a boil.
Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water and drain the rest.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium heat.
Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant.
Increase the heat to medium-high and add the shrimp. Season with salt and pepper. Cook for about 2-3 minutes until the shrimp turn pink.
Pour in the white wine (if using) and bring to a simmer. Cook for an additional 2 minutes until the shrimp are cooked through.
Stir in the lemon juice, lemon zest, and the remaining 2 tablespoons of butter until melted.
Add the cooked pasta to the skillet, tossing to combine. If the mixture seems dry, add reserved pasta water as needed.
Remove from heat and stir in the chopped parsley.
Serve the shrimp scampi over the pasta, garnished with lemon wedges and additional parsley if desired.