Cook the Pasta:

Bring a large pot of salted water to a boil. Add the linguine or spaghetti and cook according to package directions until al dente. Drain the pasta, reserving about 1 cup of pasta water, and set it aside.

Cook the Shrimp:

While the pasta cooks, heat olive oil and butter in a large skillet over medium-high heat. Add the shrimp and season with salt and black pepper. Cook for about 2-3 minutes per side, or until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set them aside.

Prepare the Garlic Sauce:

In the same skillet, add the minced garlic and crushed red pepper flakes (if using). Sauté for about 1 minute, stirring frequently, until the garlic is fragrant but not burned.

Combine Pasta and Shrimp:

Add the cooked pasta to the skillet with the garlic sauce. Pour in the reserved pasta water and lemon juice, tossing to combine. Add the shrimp back to the pan and toss everything together until the pasta is well coated in the garlic butter sauce.

Serve:

Sprinkle with freshly chopped parsley and top with Parmesan cheese, if desired. Serve immediately while warm.