In a large pot of heavily salted boiling water, cook the linguine until al dente according to the package directions. Reserve 1/4 cup of the pasta water, then drain the pasta and return it to the cooking pot.
Meanwhile, in a large dutch oven heat the butter and olive oil over medium low heat. When the butter foams, add the garlic and red pepper flakes. Stir constantly and watch carefully, cooking for 2 minutes (it can burn very quickly and you do not want that).
Add the shrimp to the butter and oil, allowing to cook for about 2 minutes on each side. The shrimp will be almost cooked all the way through.
Add the wine and black pepper, increase the heat slightly, and cook until bubbling, which should take a couple minutes. Taste the sauce and add salt to taste.
Add the cooked pasta to the shrimp and sauce. Stir well to combine, then add some of the reserved pasta water if it needs extra liquid. Add the parsley, stir to combine. Serve immediately.