Fill a large pot with water and bring it to a rolling boil. Don't forget to add a generous pinch of salt to elevate the pasta's flavor!

Add the linguine or spaghetti to the boiling water. Cook according to package instructions until al dente, about 9-11 minutes. Reserve about 1 cup of pasta water, then drain and set the pasta aside.

In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat.

Add the minced garlic and red pepper flakes (if using) to the skillet. Sauté for about 30 seconds until the garlic is golden and fragrant.

Gently add the shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

Pour in the white wine (or chicken broth) into the same skillet, stirring to combine. Bring it to a simmer and cook for approximately 2-3 minutes until it reduces slightly.

Stir in the lemon juice and the remaining 2 tablespoons of butter, mixing until the butter melts and the sauce combines beautifully.

Toss the cooked pasta and shrimp back into the skillet. Mix well, slowly adding reserved pasta water until desired sauce consistency is reached.

Sample your masterpiece and adjust the seasoning with more salt, pepper, or lemon juice if needed.

Plate your shrimp scampi pasta hot, garnishing with fresh parsley and grated Parmesan cheese if desired.