Set to 400°F (200°C).
Boil linguine according to package instructions until al dente. Drain and set aside.
In a large oven-safe skillet, melt butter with olive oil over medium heat.
Add garlic and red pepper flakes, cooking for about 1 minute until fragrant.
Stir in shrimp and cook until pink and opaque, about 3–5 minutes.
Pour in lime and lemon juice, scraping up any browned bits from the pan.
Let simmer 1–2 minutes until slightly thickened.
Add cooked pasta, parsley, and half of the Parmesan cheese to the skillet. Toss to coat.
Transfer skillet to the oven and bake for 10–15 minutes until heated through and bubbling.
Sprinkle with remaining Parmesan and bread crumbs.
Broil 1–2 minutes until golden brown and crispy.
Garnish with extra parsley or lemon wedges if desired.
