Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil and butter over medium heat.
Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
Add shrimp to the skillet, seasoning with salt and pepper. Cook for 2-3 minutes per side until pink.
Pour in the white wine and lemon juice, simmering for another 2 minutes.
Toss in the cooked pasta and fresh parsley, stirring well to coat.
Serve immediately with grated Parmesan if desired.