Bring a large pot of salted water to a rolling boil. Add angel hair pasta and cook until al dente, about 3–4 minutes. Drain and set aside.

In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add minced garlic and red pepper flakes; sauté until fragrant, about 1 minute.

Increase heat to medium-high. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2 minutes per side.

Reduce heat to low. Stir in remaining butter and lemon juice, tossing to coat the shrimp in the garlic butter sauce.

Return pasta to the skillet. Add chopped parsley, toss everything together, and cook for another minute until heated through.

Divide among plates, garnish with extra parsley or lemon wedges, and serve immediately.