Prepare your ingredients: peel and devein the shrimp if not already done, mince the garlic, zest and juice the lemon, and chop the parsley. Measure out the wine and have everything ready at your workspace.
Heat a large skillet over medium-high heat, then add the olive oil and half of the butter. Once the butter melts and starts to shimmer, add the minced garlic. Sizzle for about 30 seconds until fragrant and golden, filling the kitchen with a rich aroma.
Add the shrimp in a single layer to the skillet. Cook for about 2-3 minutes on one side until they turn pink and start to curl, then flip and cook for another 2 minutes until opaque and firm.
Pour in the white wine or broth, then increase the heat slightly. Let it simmer for about 2 minutes, allowing the sauce to reduce slightly and become fragrant.
Add the lemon juice, lemon zest, red pepper flakes if using, and the remaining butter. Stir gently to melt the butter and coat the shrimp in the flavorful sauce. Cook for another minute so the flavors meld and the sauce becomes silky.
Remove the skillet from heat, then sprinkle the chopped parsley over the shrimp. Give everything a gentle toss to distribute the herbs evenly and brighten the dish with a fresh burst of color and aroma.
Serve immediately, spooning the shrimp and sauce over pasta, rice, or with crusty bread. Finish with an extra squeeze of lemon if desired and enjoy the vibrant, buttery flavors.
