Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente.
While the pasta cooks, heat olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant.
Add the shrimp to the skillet, cooking until pink and opaque (around 2-3 minutes per side).
Pour in the white wine and simmer for 2-3 minutes to reduce slightly.
Drain the cooked spaghetti, reserving some pasta water.
Add the spaghetti to the skillet, tossing to combine with the shrimp and sauce.
If needed, add reserved pasta water to achieve desired consistency.
Stir in the remaining butter, lemon zest, and parsley.
Season with salt and pepper to taste before serving.