Step 1: Cook the pasta according to package directions in a large pot of salted boiling water until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the pasta and set aside.
Step 2: While the pasta cooks, pat the shrimp dry with paper towels. Season the shrimp with a pinch of salt, fresh ground pepper, and 1/4 teaspoon of Italian seasoning.
Step 3: In a large skillet or pan, melt the butter and olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Step 4: Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Do not overcook.
Step 5: Stir in the remaining 1/4 teaspoon of Italian seasoning. Pour in the reserved pasta water (or broth) and bring to a gentle simmer, stirring to combine all the flavors.
Step 6: Add the cooked and drained spaghetti directly into the skillet with the shrimp and sauce. Toss everything together until the pasta is well coated and heated through. Add more pasta water if the sauce seems too thick.
Step 7: Taste and adjust seasonings as needed. Garnish with fresh chopped parsley and serve immediately with lemon wedges, if desired.