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. Drain and set aside, reserving 1/4 cup of pasta water.

Prepare the shrimp: Pat the shrimp dry with paper towels. Season lightly with salt and black pepper.

Cook the shrimp: Heat olive oil and butter in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.

Sauté the garlic: In the same skillet, add minced garlic and red pepper flakes (if using). Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

Combine everything: Add the cooked pasta to the skillet along with the reserved pasta water. Toss well to coat the pasta in the garlic-infused oil.

Finish the dish: Return the shrimp to the skillet. Add lemon juice and chopped parsley. Toss everything together and adjust seasoning with salt and black pepper if needed.

Serve: Plate the pasta and shrimp. Garnish with additional parsley and grated Parmesan cheese if desired.