Heat a skillet over medium flame. Meld butter and olive oil together.
Toss in garlic and red pepper flakes; sauté briefly—about a minute.
Introduce the shrimp to the skillet. Season with salt and pepper. Stir until the shrimp turn a luscious pink—typically around 5 minutes. Relocate shrimp to a plate.
Pour in the white wine or chicken broth and lemon juice. Let the concoction bubble for a mere minute.
Kill the heat. Stir in parsley. Reintroduce the linguine and shrimp, tossing to amalgamate flavors.