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If you’re serving the shrimp scampi with pasta, cook the spaghetti or linguine according to the package instructions. Reserve ¼ cup of pasta water, then drain and set aside.
Pat the shrimp dry with paper towels and season with salt and pepper.
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and red pepper flakes, if using. Cook for 1-2 minutes, until fragrant.
Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes on each side, until pink and opaque. Remove the shrimp from the skillet and set aside.
Pour the white wine (or chicken broth) into the skillet and let it simmer for 2-3 minutes, reducing slightly. Add the lemon juice and zest, stirring to combine.
Return the shrimp to the skillet and toss to coat in the sauce. If serving with pasta, add the cooked pasta and reserved pasta water, tossing everything together. Garnish with fresh parsley and serve immediately.