Start by heating a large skillet over medium heat. Add olive oil and a splash of water or wine, then toss in the minced garlic. Cook for about 30 seconds until fragrant and just starting to turn golden, filling your kitchen with a warm, garlicky aroma.
Carefully add the shrimp to the skillet, arranging them in a single layer. Sizzle and cook for 2-3 minutes per side, until they turn opaque and pink with a slight curl. Use tongs to turn them gently for even cooking. The shrimp should make a soft, juicy sound as they cook.
Pour in the white wine or chicken broth to deglaze the pan, scraping up any flavorful browned bits from the bottom. Let the liquid bubble and reduce for about 2 minutes, intensifying the aroma and flavor.
Reduce the heat to low and add the melted butter, stirring until the sauce becomes glossy and well-emulsified. Squeeze in the fresh lemon juice, tasting and adjusting for brightness. The sauce should shimmer and coat the shrimp evenly.
Sprinkle in the chopped parsley and red pepper flakes if using. Gently toss the shrimp to coat everything in the flavorful, zesty sauce. The sauce should cling to the shrimp, giving them a shiny, appetizing appearance.
Taste the sauce and season with salt and freshly ground black pepper as needed. Once everything is perfectly balanced, remove the skillet from the heat.
Transfer the shrimp to a serving plate, spooning the luscious sauce over the top. Garnish with extra parsley if desired and serve immediately with crusty bread or over pasta for a complete meal. Enjoy the bright, garlicky, and tender shrimp with every bite!
