Bring a large pot of water to a boil. Add about 1 tablespoon of salt. Once water is boiling, add pasta and cook until al dente, according to the package instructions, normally about 8 minutes. Drain and set aside.
Add olive oil and 2 tablespoons of butter to a large skillet or braising pot and place over medium heat. Once the butter has melted, add the minced garlic. Cook the garlic until fragrant - don’t let it get too brown! Add the raw shrimp and season with salt and pepper. Cook for 1 -2 minutes and then stir to help the shrimp finish cooking on the other side.
Add white wine to pan and bring to a simmer. Let it cook for up to 2 minutes, or until the wine has reduced by half. The shrimp should be finished cooking and completely pink in color.
Remove pan from heat and add remaining 2 tablespoons of butter, lemon juice, and chopped parsley. Stir until the butter has melted. Taste shrimp and season with salt and pepper if needed.
Add pasta to a large bowl. Top with shrimp and sauce and toss together. Serve immediately.