Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Prepare the Shrimp:
Season the shrimp lightly with salt and pepper.
Heat 2 tablespoons of butter and the olive oil in a large skillet over medium heat.
Add the shrimp and cook for 1–2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Sauce:
In the same skillet, add the minced garlic and crushed red pepper flakes (if using). Sauté for 30 seconds until fragrant.
Pour in the white wine and lemon juice. Simmer for 2–3 minutes to reduce slightly.
Stir in the remaining 2 tablespoons of butter until melted.
Combine Everything:
Return the shrimp to the skillet and toss to coat in the sauce.
Add the cooked pasta to the skillet, tossing to combine. If the pasta seems dry, add a splash of the reserved pasta water until desired consistency is reached.
Serve:
Sprinkle with fresh parsley and grated Parmesan cheese if desired. Serve hot with lemon wedges on the side.
