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Generously coat peeled and deveined shrimp with salt, pepper, and olive oil.
In a large stock pot, bring salted water to a boil. Once boiling, add fettuccine and cook just under al dente, about two minutes less than the package directions. Reserve approximately ½ cup pasta water before draining.
Meanwhile, in a large skillet over medium heat, add 2 tablespoons butter and 1 ½ tablespoon olive oil until hot. Add shallot, garlic cloves, red pepper flakes, and a pinch of salt. Cook for 1-2 minutes.
Add the seasoned shrimp to the skillet, and spread evenly across the pan on their side. Cook on one side for 1-2 minutes until beginning to turn pink. Once cooked on one side, remove the shrimp from the skillet and set aside.
Add wine to the shallot mixture to slowly deglaze the pan. Add additional salt (~ ¼ teaspoon) and lemon juice. Bring sauce to a simmer for approximately 2-3 minutes to reduce the wine down. Add an additional ½ tablespoon of butter.
Place the shrimp back in the skillet and cook on the second side. Add cooked pasta and stir to coat, adding any pasta water as needed for the sauce to reach desired consistency (I like to add a couple of tablespoons). Cook pasta in the sauce for 1-2 minutes.
Remove from heat and serve immediately with additional lemon wedges and parsley on top to garnish.