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Mince 2 garlic cloves. Pick the leaves from ¼ medium bunch fresh parsley and finely chop until you have 2 tablespoons. If needed, peel and devein 1 pound raw jumbo shrimp (keep the tails on if desired). Pat dry with paper towels. Season the shrimp all over with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook, stirring occasionally, until just cooked through and opaque, 3 to 4 minutes. Transfer the shrimp to a plate.
Add the remaining 1 tablespoon olive oil and 2 tablespoons unsalted butter to the now-empty skillet. Cook over medium-high heat until the butter melts. Add the garlic and cook until fragrant starting to turn golden-brown, 30 seconds to 1 minute.
Add ½ cup dry white wine or low-sodium chicken broth, and 1 pinch red pepper flakes if desired. Cook, scraping up any browned bits from the pan, until the liquid is reduced by about half, about 6 minutes.
Return the shrimp and any accumulated juices to the skillet. Add the parsley and squeeze the juice from ½ medium lemon over the shrimp, and toss to combine. Serve garnished with more black pepper and with cooked pasta or crusty bread if desired.