Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and reserve 1/4 cup pasta water.

Sauté the garlic: While pasta cooks, heat olive oil and 2 tablespoons butter in a large skillet over medium heat. Add garlic and red pepper flakes and sauté for 1-2 minutes until fragrant.

Cook the shrimp: Add shrimp to the skillet, season with salt and pepper, and cook 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.

Deglaze and reduce: Add white wine and lemon juice to the pan, scraping up any bits from the bottom. Let simmer 2 minutes to reduce slightly.

Finish the sauce: Stir in lemon zest, the remaining tablespoon of butter, and the cooked shrimp. Simmer 1 minute to heat through.

Combine with pasta: Add cooked pasta and reserved pasta water to the skillet. Toss to coat everything in the sauce. Stir in parsley and adjust seasoning if needed.

Serve immediately: Plate the shrimp scampi and serve with extra lemon wedges and a sprinkle of parsley.