Bring a large pot of salted water to a boil. Add linguine or spaghetti and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta water and drain the rest.

While the pasta cooks, heat olive oil and half the butter in a large skillet over medium heat.

Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant but not browned.

Add the shrimp in a single layer. Season with salt and black pepper. Cook for 2 minutes per side until the shrimp are pink and opaque. Transfer shrimp to a plate.

Pour white wine and lemon juice into the skillet. Let the sauce simmer for 2-3 minutes until slightly reduced.

Lower the heat and add the remaining butter to the pan, stirring to combine.

Return the cooked shrimp to the skillet and toss to coat in the sauce.

Add the drained pasta directly to the skillet. Toss everything together, adding a bit of reserved pasta water if the sauce seems dry.

Remove skillet from heat. Sprinkle chopped parsley and grated Parmesan (if using) over the top. Toss one last time.

Serve immediately with extra lemon wedges on the side.