In a large skillet, melt olive oil and 2 tbsp of butter together over medium heat. Add garlic and sautee for 30-60 seconds until fragrant.
Add shrimp to the pan in a single layer and cook for 1-2 mins until just starting to turn pink. Flip and add cooking wine and red pepper flakes. Bring to a simmer and cook for 2-3 mins until wine has reduced by half and shrimp are cooked through.
Add lemon juice and remaining 2 tbsp butter. Stir until butter is melted. Season with salt and pepper to taste. Fold in ¼ cup parsley.
Toss the shrimp and sauce with drained pasta until well coated. Garnish with 1 tbsp chopped parsley and parmesan cheese. Serve immediately.