I don’t usually cook much seafood because I don’t like it smelling up my house. Luckily, this didn’t, and it was delicious! You can easily double it for 4 people.
Cook pasta in salted water according to package directions.
Meanwhile, in a large heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic. Saute for 1-2 minutes. Add the shrimp, season with salt and pepper, and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Transfer shrimp to a bowl.
Turn the heat to high and deglaze the pan with white wine, cooking for 2 minutes. Add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Add back the shrimp and drained pasta and toss to combine. Season with salt and pepper if needed.