Step 1: Bring a large pot of salted water to a boil. Add angel hair pasta and cook according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Step 2: In a large skillet, heat olive oil and 1 tbsp butter over medium-high heat. Add shrimp, season with salt and pepper, and cook for 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.
Step 3: In the same skillet, add the remaining 2 tbsp butter and minced garlic. Sauté until fragrant (about 30 seconds), being careful not to burn the garlic.
Step 4: Add red pepper flakes (if using), lemon juice and zest, and white wine or broth to the skillet. Simmer for 2–3 minutes until the sauce is slightly reduced and flavors have melded.
Step 5: Return the cooked shrimp to the pan along with the drained pasta. Toss gently to coat all ingredients with the scampi sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Step 6: Garnish generously with chopped fresh parsley and grated Parmesan cheese. Serve immediately with extra lemon wedges on the side for a burst of fresh flavor.