Bring a large pot of salted water to a boil. Add 8 ounces of linguine or spaghetti and cook until al dente, usually about 8-10 minutes. Reserve ½ cup of pasta water before draining and keep warm.

In a large skillet, heat 2 tablespoons of olive oil and 3 tablespoons of unsalted butter over medium heat. Once melted, add 4 minced garlic cloves and sauté for about 30 seconds until fragrant.

Add 1 pound of large shrimp to the skillet, cook for 2-3 minutes until pink and curled. Remove shrimp from skillet and set aside.

Pour in ½ cup of dry white wine or chicken broth, scraping browned bits from the pan. Bring to a simmer for 2 minutes to reduce.

Whisk in the reserved cold butter until fully melted and smooth. Add reserved pasta water if needed for consistency.

Return cooked shrimp to the skillet, add drained pasta, and mix until well-coated. Season with salt, pepper, and red pepper flakes to taste.

Remove from heat and stir in juice of 1 lemon and sprinkle with chopped parsley. Serve immediately, optionally topped with Parmesan cheese.