Cook pasta according to package instructions until al dente. Reserve ½ cup pasta water before draining.

In a large skillet over medium heat, melt butter and olive oil. Add minced garlic and red pepper flakes, sautéing for about 30 seconds until fragrant.

Add shrimp to the skillet, season with salt and black pepper, and cook for 2-3 minutes per side until pink and opaque. Remove shrimp and set aside.

Pour in white wine or chicken broth and lemon juice, scraping up any browned bits from the pan. Simmer for 2 minutes.

Return shrimp to the skillet and toss to coat in the sauce. Add cooked pasta and Parmesan cheese, tossing everything together. If needed, add reserved pasta water to adjust consistency.

Garnish with fresh parsley and extra Parmesan. Serve immediately with lemon wedges.