Bring a large pot of salted water to a rolling boil and cook pasta according to package instructions until al dente, reserve 1/4 cup pasta water, then drain.

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat until melted.

Add minced garlic and red pepper flakes, sauté for 1-2 minutes until fragrant.

Add shrimp, season with salt and pepper, and cook for 2-3 minutes on each side until pink and opaque.

Pour in white wine and lemon juice, gently simmer for 3 minutes to reduce the sauce.

Stir in final tablespoon of butter until melted, keeping sauce glossy.

Add drained pasta to the skillet, toss with shrimp and sauce, adding reserved pasta water if needed.

Fold in chopped parsley and adjust seasoning as necessary.

Serve immediately, optionally sprinkling with grated Parmesan cheese.