Melt the butter with the olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, for about 1 minute until fragrant but not brown.

Pour in the white wine, scraping up any browned bits, and simmer for 2 to 3 minutes until reduced by about half.

Stir in the lemon juice, red pepper flakes, and salt. Warm through for 30 seconds, then taste and adjust seasoning.

Remove from the heat, add the parsley, and spoon the sauce immediately over pasta, shrimp, or fish.