Cook pasta according to the package instructions. Drain and set aside.

Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add shrimp and season with salt and pepper. Cook for 2–3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.

In the same skillet, add the remaining olive oil and butter. Sauté garlic and red pepper flakes (if using) for 1 minute until fragrant.

Pour in chicken broth and lemon juice, stirring to combine. Let the sauce simmer for 2–3 minutes.

Return the shrimp to the skillet, tossing to coat in the sauce. Add the cooked pasta and mix well.

Remove from heat and garnish with parsley. Serve immediately with lemon wedges on the side.