Melt 1 tablespoon of the butter with 1 tablespoon of the olive oil in a large skillet over medium heat. Add the breadcrumbs and cook, stirring continuously with a rubber spatula, until golden brown, 2 to 3 minutes. Stir in 1/4 teaspoon salt, then scrape the breadcrumbs into a small bowl lined with a paper towel (to absorb excess oil). Set aside.
Wipe out the skillet and return to medium heat. Melt another 2 tablespoons of the butter with the remaining 2 tablespoons olive oil. When the butter is foaming, about 1 minute, add the shrimp and sprinkle with 1/2 teaspoon salt. As soon as the shrimp start to turn pink, add the garlic and red pepper flakes and cook until the garlic is fragrant, about 30 seconds. Add the wine and simmer until reduced by half, about 2 more minutes.
Add the lemon juice, parsley and 1 teaspoon salt and swirl in the remaining 1 tablespoon butter. Top with the breadcrumbs and serve immediately.