Classic Garlic Butter Shrimp

Pat the shrimp dry with paper towels and season evenly with salt and black pepper.

In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and foamy.

Add the shrimp in a single layer (cook in batches if necessary to avoid overcrowding) and cook for 1-2 minutes per side, until pink and cooked through. Remove shrimp to a plate and set aside.

Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet.

Add the minced garlic and red pepper flakes. Sauté for 30 seconds to 1 minute, until fragrant but not browned.

Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Simmer for 2-3 minutes, until the sauce reduces by about half.

Return the cooked shrimp to the skillet, tossing to coat in the garlic butter sauce.

Stir in the chopped parsley and adjust seasoning with additional salt and pepper if needed.

Serve immediately with lemon wedges and extra parsley for garnish.