If serving on pasta, boil a large pot of salted water and cook pasta until the pasta is not quite done (it should still have a bite). Reserve one cup of the pasta water, before draining.
Meanwhile, in a large shallow pan melt 2 tablespoons of the butter in the olive oil over medium-high heat. Season the shrimp with salt and pepper, add them to the pan, and cook for 1 minute on each side.
Add the garlic then cook another minute. Remove the shrimp from the pan leaving as much garlic behind as possible. Set aside.
Add the wine, lemon zest, and parsley. Scrape any crispy bits off the bottom of the pan and mix it into the sauce. Bring to a boil and reduce the sauce by half. lower the heat to a simmer, add the remaining butter, stir until melted.
Taste for seasoning and add more salt as needed.
Add the pasta and return the shrimp to the pan. Coat with the sauce and cook the pasta in the sauce until the pasta is fully cooked. Stire in the lemon juice and if necessary, you can add some of the pasta water to loosen the sauce. Once the pasta is cooked, serve hot.