Wash, peel, and de-vein (if necessary) the shrimp and set aside.

In a large frying or cast iron pan, heat the oil and butter until just boiling.

Add the garlic and lightly sauté until the color just slightly changes.

Add the white wine and bring it to a boil.  Continue boiling until about half the wine has evaporated.

Place the shrimp into the pan evenly, and add the onion, chili flakes, salt, and pepper.

Cook until the shrimp is bright pink/orange in color.

Add the pasta and the parsley and mix thoroughly.  Cook until the pasta is warm.

Remove from heat and squeeze the juice from half of a lemon.  Stir and enjoy!