Bring a large pot of salted water to a boil. Add 12 oz of pasta and cook according to package directions until al dente. Reserve 1 cup of starchy pasta water, then drain the pasta and set aside.

Pat the peeled and deveined shrimp completely dry with paper towels. Season evenly with ½ tsp salt, ¼ tsp black pepper, ½ tsp Italian seasoning, and red pepper flakes (if using).

Place a large skillet over medium-high heat. Add 2 tbsp olive oil and 2 tbsp butter. Once melted and hot, arrange the shrimp in a single layer. Cook for 1 to 2 minutes per side until pink, opaque, and curled into a “C” shape. Transfer cooked shrimp to a plate.

Reduce the skillet heat to medium and melt the remaining 2 tbsp butter. Add the minced garlic and sauté for 30 to 60 seconds, stirring constantly, until fragrant and softened (do not brown).

Pour in 1 tbsp fresh lemon juice, scraping the bottom of the skillet with a wooden spoon to release all the savory browned bits.

Add the drained pasta directly to the skillet and toss with tongs. If the pasta appears dry, splash in a little reserved pasta water at a time until the noodles are glossy and evenly coated.

Return the cooked shrimp to the skillet and toss gently to heat through. Remove from heat, stir in 2 tbsp chopped fresh parsley, and top with freshly grated Parmesan if desired. Serve immediately with extra lemon wedges.