In a large pot, bring salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

While the pasta is cooking, heat 2 tablespoons of butter and 3 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.

Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, pour in the white wine (or chicken broth) and bring to a simmer. Scrape any bits from the bottom of the skillet with a wooden spoon. Add the lemon zest and juice, stirring to combine. Allow the sauce to simmer for about 2-3 minutes to reduce slightly.

Lower the heat, then return the cooked shrimp to the skillet along with the drained pasta. Add the remaining 2 tablespoons of butter and toss everything together. If the mixture seems dry, add a bit of the reserved pasta water until desired consistency is reached.

Stir in the chopped parsley and basil. Taste and adjust seasoning with salt and pepper if necessary.

Divide the shrimp scampi among plates and garnish with additional fresh herbs and lemon wedges. Enjoy immediately!