Cook the linguine in a large pot of salted, boiling water according to package instructions.
Season the shrimp with garlic powder,onion powder, paprika,salt and pepper.
Set a large pan over medium heat and add olive oil with butter to the pan. Once the butter is melted, add seasoned shrimp and cook for 1 minute on each side, then remove to a separate plate.
To the same pan add butter and minced garlic and saute over low heat for 1 minute, then add lemon juice, chicken broth, pepper flakes and bring to a slow simmer and let it bubble away for 2-3 minutes until the sauce reduces a bit. Keep it warm on low heat.
Once the pasta is done, drain it while reserving ½ cup of pasta water. Add the pasta water and the pasta to the sauce and add Parmesan, stirring constantly, return the shrimp with the juices back to the pan and toss everything together. Taste and season with salt and pepper if needed. Then sprinkle with chopped parsley or Parmesan and serve immediately.
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