Cook the linguine according to the package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the linguine.

While the pasta is cooking, melt 2 tablespoons of butter with 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add the minced garlic and red pepper flakes to the skillet and sauté for about 1 minute until the garlic is fragrant but not browned.

Add the shrimp to the skillet, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side.

Stir in the lemon juice and remaining 2 tablespoons of butter, cooking until the butter is melted and the shrimp are coated in the sauce.

Add the cooked linguine to the skillet, tossing well to coat in the sauce. If the pasta appears too dry, gradually add the reserved pasta water until the desired consistency is reached.

Remove the skillet from heat and stir in the chopped parsley. Taste and adjust seasoning with salt and pepper if needed.

Serve the shrimp scampi with linguine immediately, garnished with additional parsley and lemon wedges if desired.