Generously coat peeled and deveined shrimp with salt, pepper, and olive oil.

In a large stock pot, bring salted water to a boil. Once boiling, add fettuccine and cook just under al dente, about two minutes less than the package directions. Reserve approximately 1/2 cup pasta water before draining.

Meanwhile, in a large skillet over medium heat, add 2 T butter and 1 1/2 T olive oil until hot. Add shallot, garlic cloves, red pepper flakes, and a pinch of salt. Cook for 1-2 minutes. Add the seasoned shrimp to the skillet, spread evenly on their side. Cook on one side for 1-2 minutes until begining to turn pink. Once cooked on their one side, remove from skillet and set aside.

Add wine to the shallot mixture to slowly to deglaze pan. Add additional salt (~ 1/4 tsp) and lemon juice. Bring sauce to a simmer for approximately 2-3 minutes to reduce the wine down. Add an additional 1/2 T butter. Place the shrimp back in the skillet and cook on second side. Add cooked pasta and stir to coat, adding any pasta water as needed for sauce to reach desired consistency (I like to add a couple tablespoons). Cook pasta in sauce for 1-2 minutes.

Remove from heat and serve immediately with additional lemon wedges and parsley on top to garnish.