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Melt 2 Tbs. butter and 1 Tbs. oil in a large sauté pan. Add the garlic and tomatoes, and sauté for 30 seconds, until fragrant. Add the remaining butter, wine and crushed red pepper to the pan, and let the tomatoes and garlic simmer for 2-3 minutes, until the tomatoes begin to wilt.
Add the shrimp to the pan and season with a good pinch of salt. Squeeze half the lemon into the pan and let the shrimp cook about two minutes, until opaque. Stir in the parsley and give it a taste. Need more lemon? More salt? Season it to your liking.
Serve this deliciousness with toasted crusty bread and a simple green salad, and dive in!
Serves about 4.