Bring a large pot of water to a rapid boil, then add a tablespoon of kosher salt. Add linguine, then cook, stirring occasionally, until al dente. Before draining, reserve about the cooking water.
Heat butter and extra virgin olive oil in a large skillet over medium heat. Add cloves of chopped garlic and crushed red pepper flakes, then cook slowly until light golden brown and fragrant.
Increase the heat to medium-high, then pour in dry white wine. Allow to simmer and reduce by about half.
Add shrimp to the pan, season with kosher salt and black pepper, then cook undisturbed until opaque on the first side. Add the drained pasta to the pan along with lemon zest, fresh lemon juice, and reserved pasta cooking water. Use tongs to thoroughly toss. Stir in chopped parsley.
Divide evenly between bowls, drizzle with a little extra virgin olive oil, then finish with extra black pepper and a pinch of flaky sea salt. Enjoy!