Boil a large pot of salted water and cook spaghetti until al dente. Reserve half a cup of pasta water before draining.

In a large skillet, melt two tablespoons of butter with the olive oil over medium heat.

Add the minced garlic and red pepper flakes, sauteing for about one minute until fragrant.

Add the shrimp in a single layer and cook for one to two minutes per side until pink and opaque.

Stir in the lemon juice, lemon zest, remaining butter, and a splash of reserved pasta water to create the sauce.

Add the drained spaghetti to the skillet, tossing vigorously to coat the pasta in the silky garlic butter sauce.

Remove from heat and garnish with chopped parsley and grated Parmesan cheese before serving.