Bring a large pot of salted water to a boil. Cook linguine according to package instructions until al dente. Drain, reserving one-half cup of the pasta water.

In a large skillet, heat olive oil and 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.

Add the shrimp to the skillet in a single layer. Season with salt and pepper. Cook for 1 to 2 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.

Pour the white wine and lemon juice into the skillet, scraping up any browned bits from the bottom. Simmer for 2 minutes to reduce slightly, then stir in the remaining 2 tablespoons of butter until melted and emulsified.

Return the shrimp to the skillet and add the cooked linguine. Toss to combine, adding a splash of the reserved pasta water if needed to coat the pasta evenly. Garnish with fresh parsley and grated Parmesan cheese before serving.