Peel and devein the shrimp, then pat them dry with paper towels. Set aside.
Mince the garlic cloves finely and zest the lemon, then juice half of it, setting the zest and juice aside.
Heat a large skillet over medium-high heat until hot, then add 2 tablespoons of butter along with a tablespoon of olive oil. Wait until the butter melts and the mixture shimmers, filling the kitchen with a fragrant aroma.
Add the shrimp in a single layer to the hot skillet. Let them cook undisturbed for about 2 minutes until they start turning pink and slightly opaque.
Flip the shrimp over gently with a spatula and cook for another 1-2 minutes until fully opaque and pink. They should have a slight curl and firm texture.
Push the shrimp to one side of the skillet. In the cleared space, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in the white wine or chicken broth, scraping the bottom of the pan to deglaze and loosen any browned bits. Let it simmer for 2 minutes until slightly reduced.
Add the lemon juice, lemon zest, and red pepper flakes to the pan. Stir to combine and let the sauce bubble gently for about 1 minute.
Turn the heat to low and stir in the remaining 1 tablespoon of butter until melted and glossy, coating the shrimp and sauce evenly.
Sprinkle the chopped parsley over the shrimp and sauce. Give everything a gentle toss to combine and brighten the dish.
Serve immediately over cooked pasta, rice, or with crusty bread. Garnish with extra lemon wedges if desired and enjoy the vibrant, fragrant flavors.
