Prepare the Shrimp:
- In a large skillet over medium heat, melt the butter and olive oil until shimmering.
- Add the shrimp and cook for 1-2 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce:
- In the same skillet, reduce the heat to low and add the minced garlic and chili flakes (if using). Sauté for about 30 seconds until fragrant.
- Pour in the white wine (or vegetable stock) and let it simmer for 2-3 minutes to reduce and thicken slightly.
Add Cream and Lemon:
- Stir in the heavy cream, a pinch of salt, black pepper, lemon zest, and fresh lemon juice to taste. Simmer the sauce for another 2 minutes, stirring occasionally.
Combine the Pasta and Shrimp:
- Add the cooked pasta to the skillet, along with a splash of reserved starchy pasta water. Toss the pasta gently in the sauce to coat it evenly.
- Return the shrimp to the skillet and stir to combine, ensuring the shrimp are heated through.
Garnish and Serve:
- Remove the skillet from heat and garnish the dish with freshly chopped parsley.
- Serve immediately with extra lemon wedges on the side for squeezing.