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Cook the 8 oz dried spaghetti in salted water according to the package instructions, typically minus a minute or two for al dente texture. Drain and set aside.
Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet or non-stick frying pan over medium-high heat until the butter is melted. Add the minced 2 Tbsp garlic and optional ¼ tsp crushed red pepper flakes and saute for about a minute.
Add the 1 lb shrimp, stir, and continue to saute for 3-4 minutes or until the shrimp are curled up and no longer transparent.
Once the shrimp are cooked, either remove from heat and toss with drained pasta, or add cooked pasta directly from the pot. Heat over medium and stir in about ¼ cup of the pasta water. Toss to coat thoroughly and stir until heated through. Adjust the amount of pasta water as needed if your pasta seems dry.
Remove from heat and finish with 1 large lemon zest, lemon juice, ¼ cup parsley, ½ tsp salt, and ½ tsp ground black pepper. Toss until well coated and serve with optional 2 Tbsp Parmesan cheese if desired.