Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta water before draining.

Season shrimp with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.

Sear the shrimp for 1 to 2 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.

In the same skillet, add the remaining olive oil and butter. Add the minced garlic and red pepper flakes, sautéing for 60 seconds until fragrant.

Pour in the white wine and lemon juice. Simmer for 2 to 3 minutes over medium heat to reduce the liquid slightly.

Add the cooked pasta and seared shrimp back into the skillet. Toss thoroughly to coat, adding reserved pasta water 1 tablespoon at a time if the sauce requires more moisture.

Remove from heat. Garnish with chopped parsley and grated Parmesan cheese before serving immediately.