Melt butter with olive oil. Add spices and lemon peel and cook 1 minute. Add wine, lemon juice, reserved pasta water, salt and pepper and simmer.
Reduce the heat to medium-low and stir in the remaining butter until blended. Add the shrimp and cook, stirring often until they just turn pink.Add the pasta, parsley, and more reserved pasta cooking water to the pan.
Toss it all together and serve with some garlic bread.