In a large pot, bring salted water to a rolling boil over high heat. Once boiling, add your choice of pasta, cooking until al dente, about 8-10 minutes.

In a large skillet, melt 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat.

Add 4 minced garlic cloves and a pinch of red pepper flakes to the skillet. Sauté for about 1 minute.

Add the shrimp in a single layer to the skillet. Season with salt and black pepper. Cook for 2-3 minutes.

Flip each shrimp and cook for an additional 1-2 minutes until fully cooked. Remove from the skillet and set aside.

Pour in ½ cup of white wine or chicken broth, scraping any browned bits. Let it simmer for about 2-3 minutes.

Lower the heat and add the remaining 4 tablespoons of butter, mixing in the juice of 1 lemon and ¼ cup chopped parsley.

Return the cooked shrimp to the skillet, tossing to coat in sauce. Add drained pasta if desired, mixing thoroughly.

Serve immediately, garnished with additional parsley and lemon wedges.