Bring large pot of salted water to a boil. Cook linguine until al dente 9-10 minutes. Ladle out and reserve 3/4 cup of pasta water, then drain linguine.
Meanwhile, combine 4 tbsp buuter, oil, pepper flakes, and garlic in a large skillet over medium-high heat. Cook, stirring, until garlic is fragrant, about 1 minute. Add shrimp, season to taste with salt and pepper, and cook, stirring occasionally, until shrimp is just pink but completely cooked through, 2-3 minutes. Transfer shrimp to a plate and set aside.
Return skillet to medium-high heat. Add wine and cook, stirring ans scraping bottom of skillet to release any browned bits, until sauce has thickened, 8-10 minutes.
Return shrimp to skillet along with cooked linguine and 1/2 cup reserved pasta water; toss well. Add remaining butter, parsley, lemon zest and juice, and reserved pasta water. Cook until sauce has thickened slightly, 1-2 minutes more. Serve immediately.