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Heat the 4 tablespoons unsalted butter and 4 tablespoons extra-virgin olive oil in a large skillet over medium-low heat until the butter melts.
Toss in the 8 cloves garlic and cook, stirring frequently, until softened but not browned, about ⏲ 5 to 7 minutes. The goal here is to infuse the fat, not toast the garlic.
Increase the heat to medium and add the ¾ cup dry white wine, 1 teaspoon kosher salt, pinch red pepper flakes, and a generous amount of freshly ground black pepper. Bring to a gentle simmer and let the wine reduce by half, about ⏲ 3 minutes.
Raise the heat to medium. Add the 1 ¾ pounds extra-large shrimp in a single layer, turning them once or twice, until they just turn pink and opaque, about ⏲ 2 to 4 minutes total (depending on the size). Don’t overcook—shrimp go from perfect to rubbery fast.
Remove from heat and stir in the parsley and lemon juice. Taste and adjust seasoning, if needed.
Serve immediately on warm plates, with plenty o’ chunky bread to soak up that garlicky, buttery, wine-infused sauce.