Mince the garlic finely and set aside. Juice and zest the lemons into separate small bowls. Chop the fresh parsley and measure out the salt and pepper. Pat the shrimp dry with paper towels—this is crucial for getting a good sear and preventing the pan from becoming too wet. Having everything prepped and ready means you can work quickly once the pan is hot, which is essential for cooking shrimp perfectly.

Heat the butter and olive oil in a large skillet over medium-high heat until the butter is foaming and the oil shimmers. Add the minced garlic and red pepper flakes, stirring constantly for about 30 seconds until fragrant. Don't let the garlic brown—we want it golden and fragrant to build flavor without bitterness.

Add the dry shrimp to the pan in a single layer and let them cook undisturbed for 2-3 minutes until the underside turns pink and opaque. Stir and cook for another 1-2 minutes until the shrimp are just cooked through—they should have a slight curve and feel firm but not rubbery. I tend to remove them from heat when they still look just barely cooked because they continue cooking slightly from residual heat, which keeps them tender.

Remove the pan from heat briefly and pour in the white wine, scraping up any browned bits from the bottom of the pan. Return to low heat and add the lemon juice and zest, stirring gently to combine. Add the fresh parsley, then season with salt and pepper to taste. The acidity from the lemon brightens the rich butter sauce, and removing from high heat before adding the wine helps preserve the wine's fresh flavor.

Transfer the shrimp and sauce to a serving bowl or individual plates while everything is hot. Spoon the buttery, lemony sauce over the shrimp to coat them well. This dish is best enjoyed right away while the shrimp are tender and the sauce is still silky and warm.