Combine flour, lemon zest, and black pepper in a mixing bowl and add shrimp; toss to coat. Heat olive oil and butter and in a skillet over medium-high heat. Add shrimp and cook, turning once, until shrimp are just cooked through; remove to a platter. Add garlic and lemon to skillet and cook, stirring constantly, until garlic is very fragrant, about 1 minute. Whisk in chicken broth and cream and cook, stirring and scraping up any browned bits, until thickened and slightly reduced, about 5 minutes. Add the cooked pasta to the pan and toss to coat; add pasta cooking water if needed to make the dish “saucy.” Return shrimp to pan and heat through. Serve at once.

Note: The cooked lemon slices will be bitter; some people love them, some will want to push them to the side.