In a large skillet, melt butter with olive oil over medium heat. Add the spices and lemon peel and cook about 1 minute. Add the wine, lemon juice, the reserved pasta water, salt and pepper and bring to a simmer, and let reduce.
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.