Boil the linguine in well-salted water for 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.

Melt 2 tbsp butter with the 2 tbsp olive oil in a large skillet over medium-high heat. Sear the shrimp for about 90 seconds per side until pink and just curled. Remove and set aside.

In the same skillet over medium heat, melt the remaining 2 tbsp butter. Cook the 6 cloves minced garlic and 1/4 tsp red pepper flakes for 60 seconds, then pour in the 1/2 cup white wine and simmer for 2 minutes until reduced by half.

Add the 1 cup heavy cream and 1 tsp Italian seasoning. Simmer over medium heat for 2 to 3 minutes, then stir in the 1/2 cup Parmesan in small additions until melted. Squeeze in the juice of half the lemon.

Add the drained linguine and toss over medium-low heat for 2 minutes, adding reserved pasta water as needed to loosen the sauce. Return the shrimp to the pan for the last 30 seconds. Transfer to a serving bowl, top with the 2 tbsp chopped parsley, and serve with the remaining lemon wedges.