If serving with pasta, boil a large pot of salted water and cook pasta until just done (it should still have a bite). Reserve one cup of pasta water before draining.
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 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.
Add the lemon zest, and parsley.
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 it's fully cooked. Sir in the lemon juice and if necessary add some of the pasta water to loosen the sauce. Once pasta is cooked serve hot.