Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

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

Sauté the garlic: In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).

Cook the shrimp: Add the shrimp to the skillet in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove shrimp and set aside.

Deglaze the pan: Pour in the white wine and lemon juice, scraping up any browned bits. Let the sauce simmer for 2-3 minutes until slightly reduced.

Combine everything: Return the shrimp to the skillet. Add the cooked linguine and toss to coat in the sauce. Stir in the chopped parsley.

Serve: Plate the shrimp scampi and linguine. Garnish with grated Parmesan cheese if desired.