Start by thawing your large shrimp if using frozen. Peel and devein them, then rinse under cold water, patting them dry with paper towels.

In a large pot, bring salted water to a rolling boil and add spaghetti or linguine. Cook according to package instructions until al dente, reserving about ½ cup of pasta water.

In a large skillet, heat olive oil and unsalted butter over medium-high heat until shimmering. Add shrimp and sauté for 2-3 minutes until pink and opaque.

In the same skillet, reduce heat to medium and add remaining butter. Sauté minced garlic for 1 minute until fragrant.

Pour in chicken broth and lemon juice, simmer for 3 minutes while scraping browned bits from the skillet.

Return sautéed shrimp to the skillet, stirring to coat in the sauce. Cook for an additional 2 minutes.

Adjust seasoning with salt and pepper. Toss in the cooked pasta and serve garnished with parsley and lemon wedges.