Fill a large pot with water and bring it to a rolling boil, then add a generous pinch of salt.

Add spaghetti or linguine to the boiling water and cook according to package directions until al dente.

While the pasta cooks, heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.

Add minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant.

Increase the heat to medium-high and add the shrimp to the pan; cook undisturbed for 1 to 2 minutes until they start to turn pink, then flip and cook for another minute.

Pour in the white wine, scraping up any bits from the pan and let it reduce by half for about 2 minutes.

Add diced tomatoes and Italian seasoning to the skillet, stirring well to combine; let simmer for 2 to 3 minutes.

Lower the heat to medium and pour in the heavy cream, stirring constantly; add the remaining butter and mix until melted.

Add the cooked pasta to the skillet, tossing gently to coat; add reserved pasta water as needed for desired consistency.

Taste and adjust seasoning with salt and black pepper.