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In a medium- to large-sized frying pan, heat up the oil and the butter on medium-high heat.
Add the minced garlic and the chili flakes to the pan, and cook in the butter and oil for a minute or 2 until fragrant.
Add the shrimp to the pan, season with salt and pepper, and allow them to cook on one side for 2-3 minutes until mostly pink.
Turn the shrimp over and add the wine to the pan, then allow the dish to simmer for 2 minutes.
When the wine has reduced slightly, turn off the heat and stir in the lemon juice and the chopped fresh herbs. Serve hot.