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Bring a large pot of water to a boil over high. (Do not season water with salt — see Notes From the Food & Wine Test Kitchen.) Add pasta; cook according to package directions for al dente. Reserve ¾ cup pasta cooking liquid. Drain pasta.
While pasta cooks, heat butter and oil in a large skillet over medium-high. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in wine, salt, and crushed red pepper; cook, stirring occasionally, until reduced by half, about 3 minutes. Whisk in miso until mostly dissolved, about 30 seconds. Add shrimp in a single layer, and cook until shrimp just turn pink and opaque, 2 to 3 minutes, flipping once halfway through cooking time.
Add drained pasta and ¼ cup reserved cooking liquid to skillet; toss well to coat. Stir in additional cooking liquid as needed to loosen and create a glossy sauce. Remove from heat; sprinkle evenly with parsley, and serve immediately.