On a large pot boil water and cook your pasta in boiling water for 6 to 8 minutes until nearly tender. Drain.
In a large skillet melt 2 tablespoons olive oil with 2 tablespoons butter over medium heat.
Cook and stir garlic, onions, and red pepper flakes in the hot butter for 3 to 4 minutes and oil until onions are little brown.
Season shrimp with black pepper and kosher salt, add to the skillet and cook for 2 to 3 minutes until pink, stirring occasionally. Remove shrimp from heat and keep warm.
Pour lemon juice and white wine into the skillet and bring to a boil. Melt 2 tablespoons butter and stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.
Now toss pasta, shrimp, and parsley in the butter mixture and season with salt and black pepper.