Cook the Pasta:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Sauté the Shrimp:

In a large skillet over medium heat, add the olive oil and 2 tbsp of butter. Once the butter is melted and the skillet is hot, add the shrimp in a single layer. Season with salt and pepper.

Cook the shrimp for 1-2 minutes per side, or until they’re pink and opaque. Remove the shrimp from the skillet and set aside.

Make the Garlic Sauce:

In the same skillet, add the remaining 2 tbsp of butter. Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute, or until the garlic is fragrant but not browned.

Combine Everything:

Add the cooked pasta to the skillet, along with the shrimp and lemon juice. Toss everything together, adding a bit of the reserved pasta water as needed to create a light sauce that coats the pasta.

Serve:

Remove from heat, sprinkle with fresh parsley, and season with additional salt and pepper to taste. Serve with a sprinkle of freshly grated Parmesan if desired.