Cook the linguine in salted boiling water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

Season the large shrimp with salt and pepper, ensuring they are well coated.

In a skillet, heat olive oil and butter until bubbly, about 1-2 minutes.

Sauté minced garlic in the skillet for 1 minute, then add the shrimp, cooking until pink, about 4-5 minutes.

Remove from heat and stir in parsley, lemon zest, lemon juice, and red pepper flakes.

Combine the drained linguine with the shrimp mixture, adding reserved pasta water to loosen the sauce.

Adjust seasoning if needed and serve immediately, garnished with parsley and Parmesan cheese.