Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package directions. Reserve 1 cup of pasta water, then drain.

Pat shrimp dry and season: Blot shrimp with paper towels. Toss with 1 teaspoon salt, 1/2 teaspoon black pepper, and half the lemon zest.

Sear the shrimp: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add half the shrimp in a single layer. Cook 1–2 minutes per side until opaque and lightly golden. Transfer to a plate; repeat with remaining shrimp.

Build the sauce: Reduce heat to medium. Add remaining olive oil and butter to the skillet. Stir in garlic and red pepper flakes; cook 30–45 seconds until fragrant (don’t brown).

Deglaze: Pour in wine or stock, scraping up any browned bits. Simmer 1–2 minutes to reduce slightly.

Add lemon and pasta: Stir in lemon juice and remaining zest. Add drained pasta to the skillet and toss. Splash in reserved pasta water, a little at a time, until the sauce lightly coats the pasta.

Return shrimp and finish: Add shrimp back to the pan with parsley and Parmesan (if using). Toss to combine. Taste and adjust with more salt, pepper, or lemon. If adding spinach or halved cherry tomatoes, fold them in now and warm through.

Cool for meal prep: Spread the pasta in a wide pan or bowl to cool for 10–15 minutes before portioning. This helps prevent overcooking and sogginess in storage.

Portion: Divide into 4–5 airtight containers. Add extra lemon wedges on the side if you like.