Pat the shrimp dry with paper towels and season lightly with salt and pepper. Mince the garlic finely and chop the parsley. Slice the lemon into wedges.
Heat a large skillet over medium-high heat until hot. Add the butter and olive oil, letting the butter melt and bubble softly—this creates a rich base for cooking.
Add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant, stirring constantly. You should smell a warm, aromatic scent and see the garlic turn just golden.
Place the shrimp in a single layer in the hot skillet. Cook for about 2 minutes until the edges turn pink and slightly golden, with a gentle sizzle.
Flip the shrimp with a spatula and cook for another 1-2 minutes until they are fully pink and opaque, with a firm yet juicy texture.
Squeeze the juice of half the lemon over the shrimp and sprinkle red pepper flakes. Stir gently to coat everything evenly, letting the sauce bubble for about 30 seconds.
Remove the skillet from heat, then toss in the chopped parsley. Give everything a quick stir to distribute the herbal freshness and vibrant color.
Transfer the shrimp to a serving plate, drizzle with any remaining butter sauce from the pan, and garnish with lemon wedges and extra parsley. Serve immediately while hot and fragrant.
