Bring a large pot of salted water to a boil, then cook the pasta until just al dente, about 8 minutes. Drain and set aside, reserving a little pasta water.
Meanwhile, peel and devein the shrimp if needed, then pat them dry thoroughly with paper towels to ensure a good sear.
Heat a large skillet over medium-high heat. Add 2 tablespoons of butter and a splash of olive oil, waiting until it shimmers and smells nutty.
Add the shrimp to the hot skillet in a single layer. Cook for 2-3 minutes per side until they turn pink and develop a slight golden edge. Remove the shrimp and set aside.
Lower the heat to medium. Add the remaining 2 tablespoons of butter to the skillet, then toss in the minced garlic. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes, allowing the liquid to reduce slightly and concentrate its aroma.
Return the cooked shrimp to the pan. Add the lemon zest and juice, then toss everything gently to coat and warm the shrimp through, about 1-2 minutes.
Add the cooked pasta to the skillet, tossing to combine with the sauce. If needed, splash in some reserved pasta water to loosen the sauce for a silky coating.
Season with salt and freshly ground black pepper to taste. Sprinkle the chopped parsley over the top for a fresh, herbal finish. Toss gently to distribute evenly.
Serve immediately, garnished with extra lemon wedges and parsley if desired. Enjoy this bright, tender, and flavorful shrimp scampi pasta hot from the pan.
