Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Reserve 1 cup of pasta water, before draining.
While the pasta is cooking, melt 1 tablespoon of butter and olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper and add to the pan in one layer. Cook for about 1-2 minutes per side, just until opaque. Remove the shrimp to a bowl and set aside.
Return the pan to the heat and add the remaining 5 tablespoons of butter and the garlic. Cook until the butter is melted and the garlic is fragrant, about 1 minute.
Add the wine, chicken stock, and lemon juice and bring to a boil, scraping up those shrimpy brown bits from the bottom. Continue to cook until the liquid is reduced by about half, about 6-7 minutes.
Add the shrimp and red pepper flakes, and stir to combine.
Add the pasta, parmesan, and parsley and toss to combine. Add a little pasta water to loosen and moisten the pasta. Season to taste with salt and pepper.