1. Start by heating the olive oil and butter in a large skillet over medium heat. As the butter melts, inhale deeply—there’s nothing quite like the smell of butter sizzling in a pan.
2. Add the minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute until the garlic is fragrant but not browned. This is where I always remember my dad’s storytelling as he stirred his magical pots—simple actions, big flavors!
3. Toss in the shrimp, spreading them out in a single layer. Sprinkle with salt and pepper and let them cook for about 2-3 minutes per side or until they’re pink and opaque.
4. Once the shrimp are cooked, squeeze the lemon juice over them, giving everything a good stir to combine the citrusy goodness with the garlicky butter.
5. Remove the skillet from heat. Garnish with chopped parsley for a pop of color and freshness. Serve immediately with lemon wedges on the side.

Pro tip: If you want to get a little extra fancy, deglaze the pan with a splash of white wine right before adding the lemon juice. It’s a small step that elevates the flavors even more.