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Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium high heat. Add the garlic to the pan and cook for 1 minute until aromatic.
Stir in the shrimp, season it with salt and pepper and cook it for 1-2 minutes on each side until the shrimp begins to turn pink.
Pour in the wine and red pepper flakes. Bring the mixture to a low simmer and cook for 3-4 minutes until the wine reduces to about half of the amount and the shrimp is cooked through (all pink).
Stir in the remaining butter and lemon juice and heat until the butter is fully melted
Serve topped with the fresh parsley and enjoy!