Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta. Set aside.

In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat until melted. Stir in garlic and red pepper flakes, sautéing for 1 minute until fragrant. Be careful not to burn the garlic.

Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove from heat to avoid overcooking.

Add the cooked spaghetti to the skillet with the shrimp and toss to coat in the sauce. If the pasta seems dry, add reserved pasta water, 1-2 tablespoons at a time, until desired consistency is reached.

Season with salt and Italian seasoning to taste. Sprinkle Parmesan cheese over the pasta and toss until melted and incorporated. Garnish with chopped parsley.

Serve the pasta hot, either directly from the skillet or on individual plates. Offer additional Parmesan cheese or a squeeze of fresh lemon juice for extra flavor.