Start by preparing your shrimp. Rinse them under cold water and pat them dry with paper towels. Season with salt and pepper to taste.
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat until the butter has melted and starts to foam.
Add the minced garlic and red pepper flakes to the skillet, sautéing for about 1 minute or until fragrant.
Toss in the shrimp in a single layer, ensuring they have enough space to cook evenly. Sauté for about 2-3 minutes on one side until they turn pink.
Flip the shrimp and add the white wine to the skillet, letting it simmer for an additional 2-3 minutes until the shrimp are cooked through and the wine is reduced slightly.
Remove the skillet from heat. Add the remaining butter and lemon juice, stirring gently to combine until the butter melts and the sauce coats the shrimp.
Toss in the chopped parsley and adjust seasoning with salt and pepper to taste before serving.
Serve the shrimp scampi immediately, spooning the sauce over the shrimp. Pair with pasta, crusty bread, or enjoy on its own!
