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Melt the butter and olive oil in a large skillet over medium heat.
Stir in the garlic and red pepper flakes. Cook for 1 minute.
Add the shrimp to the pan and toss to coat. Cook the shrimp until bright pink and no longer translucent, approximately 2-3 minutes.
Using a slotted spoon, transfer the shrimp to a plate and keep warm.
Add the wine to the pan and cook for 2-3 minutes. Turn off the heat.
Return the shrimp to the pan and toss to coat in the sauce. Sprinkle with the parsley. Season with salt and black pepper, to taste. Serve immediately.