Heat a large sauté pan on medium-high heat. Reduce the heat to medium-high and add the olive oil and butter.
Once the butter melts, foams up, and subsides, add the garlic, a pinch of salt and red pepper flakes.
Sauté for a minute, or until you see the edges of some of the garlic just beginning to brown.
As soon as the garlic begins to brown, add the shrimp to the pan. Add white wine and stir to combine. Increase the heat to high and let the wine boil vigorously for 1-2 minutes.
Right before serving, add spinach to the pan and stir until spinach is just wilted. Also delicious served over angel hair pasta.
Top with lemon juice and garnish with parsley.