Directions

1. Heat 1 1/2 Tbsp. olive oil and 1 Tbsp. butter in a large frying pan over medium-high heat. Add half of shrimp and sprinkle with salt and pepper. Cook shrimp, turning once, until they’re bright pink and just cooked through, about 1 1/2 minutes per side. Transfer shrimp to a plate and cover with foil. Repeat to cook remaining shrimp, then set aside.
2. Reduce heat under frying pan to medium-low. Add garlic and red pepper flakes and cook, stirring constantly, until garlic is fragrant but not brown, 1 minute. Add wine and increase heat to high. Boil, scraping up browned bits on bottom of the pan, until wine is reduced by about half, 1-3 minutes.
3. Remove pan from heat and add the remaining 2 Tbsp. butter, 1 Tbsp. at a time, swirling or stirring until it is melted and creamy. (If butter stops melting, return pan to low heat, but do not simmer, or the sauce will separate and become oily.) Add parsley, lemon zest, and lemon juice, stirring to combine.
4. Return shrimp and any accumulated juices to the pan and stir gently to coat shrimp in sauce.