Bring a large pot of water to a boil. Add 1 tablespoon of kosher salt and the linguine. Cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, pat the shrimp completely dry with paper towels and season them lightly with salt and pepper.

In a large skillet or sauté pan over medium heat, melt 2 tablespoons of the butter with the olive oil. Add the minced garlic and red pepper flakes and cook, stirring constantly, for about 30-60 seconds until fragrant. Do not let the garlic brown.

Increase the heat to medium-high, add the shrimp to the skillet in a single layer, and cook for 1-2 minutes per side, until they are pink and just opaque. Do not overcook. Remove the shrimp from the skillet with a slotted spoon and set them aside on a plate.

Pour the white wine into the hot skillet to deglaze, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce by about half, which should take about 2 minutes.

Reduce the heat to low. Stir in the lemon juice and the remaining 2 tablespoons of butter. Add 1/4 cup of the reserved pasta water to start, whisking until the butter is melted and the sauce is smooth and slightly thickened. You can add more pasta water a tablespoon at a time if the sauce is too thick.

Return the cooked shrimp to the skillet along with the drained linguine and the chopped fresh parsley. Toss everything together gently to coat the pasta and shrimp in the sauce. Cook for about 1 minute more to heat everything through.

Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired. Serve immediately, garnished with extra fresh parsley and lemon wedges on the side.