Rinse shrimp and pat dry with paper towel; set aside.
Melt butter and olive oil in a heavy frying pan over medium heat. Reduce heat and add garlic and red pepper flakes. Saute on low heat about 5 minutes.
Raise heat to high and when oil is hot, immediately add shrimp. Toss the shrimp around constantly, until they turn pink, about 3 minutes.
Add wine to pan to deglaze, scraping up any browned bits from bottom of pan. Saute 1 minute to let alcohol burn off slightly.
Remove pan from heat. Add salt, pepper, lemon juice, lemon zest and chopped parsley.
Return pan to high heat and saute for a minute or two or until butter sauce is slightly thickened.
Serve immediately in bowls with juice poured over.
Serve over spaghetti, linguini or angel hair pasta, if you wish.