Boil the pasta. Bring a large pot of salted water to a rolling boil. Cook pasta until just shy of al dente. Reserve 1 cup of pasta water before draining.

Pat the shrimp dry. Dry shrimp well with paper towels. Season with salt and pepper. Dry shrimp sear better and stay juicier.

Sear the shrimp. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until just opaque. Transfer to a plate. Do not overcook.

Sauté the aromatics. Lower heat to medium. Add remaining 1 tablespoon olive oil. Add half the garlic and the red pepper flakes. Cook 30–45 seconds until fragrant, not browned.

Deglaze. Pour in white wine (or broth). Scrape up any browned bits. Simmer 1–2 minutes to reduce by about half.

Build the sauce. Add remaining 3 tablespoons butter and the rest of the garlic. Stir until butter melts and emulsifies with the liquid.

Combine pasta and sauce. Add drained pasta to the skillet. Toss, adding splashes of reserved pasta water until the sauce turns glossy and coats the noodles. Aim for silky, not watery.

Return the shrimp. Add shrimp and any juices back to the pan. Toss for 30–60 seconds to warm through. Squeeze in lemon juice. Taste and adjust salt, pepper, and chili.

Finish with herbs. Off the heat, fold in parsley. If using Parmesan, sprinkle lightly and toss again, adding a touch more pasta water if needed to keep it loose.

Serve. Plate immediately with extra herbs, lemon wedges, and a final grind of pepper.