Sauté shrimp shells in a little olive oil for a few minutes; add water to cover; simmer for 5 to 7 minutes; strain the broth; set aside
Bring a large pot of salted water to a boil.
Add the pasta and cook according to the package instructions until al dente.
Scoop out ½ cup of the cooking water; drain the pasta in a colander; return to the pot.
Meanwhile, pat the shrimp dry with a paper towel and season with ½ teaspoon salt.
In a 12-inch skillet, over medium heat, heat the butter and olive oil.
Add the reserved shrimp shells broth, tomatoes, crushed red pepper and 1 teaspoon salt; cook, stirring occasionally, until most of the tomatoes have burst; 6 to 8 minutes.
Add the garlic and cook until lightly golden; 1 to 2 minutes.
Add the wine; bring to a simmer and cook for 2 minutes until slightly reduced.
Stir in the shrimp and cook until they are just starting to turn opaque; about 3 minutes.
Pour the sauce and the shrimp over the pasta and toss well.
Add the parsley and toss again.
Transfer the pasta to bowls; top with the lemon zest and more parsley; sprinkle on more crushed red pepper, if desired; serve immediately.
