Bring a large pot of salted water to a boil.

While the pasta cooks, pat the shrimp dry with a paper towel.

In a large skillet, heat olive oil and butter over medium heat.

Add the minced garlic to the skillet and sauté for about 1 minute.

Place the shrimp in the skillet, sprinkle with red pepper flakes, and cook until pink, about 2-3 minutes per side.

Pour in the white wine and lemon juice, scraping up browned bits.

Once linguine is cooked and drained, toss it into the skillet with the shrimp and sauce.

Garnish with fresh parsley and adjust seasoning with salt and pepper. Serve immediately.