In a large pot, bring salted water to a boil. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta using a colander and set aside.

In a large skillet or sauté pan, heat the olive oil and butter over medium heat. Once the butter has melted, add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

Increase the heat to medium-high and add the shrimp to the skillet. Season with salt and black pepper. Cook for 2-3 minutes on each side, until the shrimp turn pink and opaque.

Pour in the white wine and lemon juice, scraping the bottom of the pan to loosen any browned bits. Let the sauce simmer for about 2-3 minutes until it slightly thickens.

Add the drained pasta to the skillet and toss well to combine with the shrimp and sauce. If the pasta seems dry, add some of the reserved pasta water a little at a time until the desired consistency is reached.

Remove from heat and stir in the chopped parsley. Adjust seasoning with additional salt and pepper if necessary.

Divide the Shrimp Scampi Pasta among four plates. If desired, sprinkle with grated Parmesan cheese before serving.