Mince the garlic cloves finely and measure out the lemon juice, wine, and parsley. Pat the shrimp dry with paper towels—this is crucial for getting a good sear and preventing them from steaming. Have all ingredients within arm's reach of your stove, as this dish cooks quickly and there's no time to search for items mid-cooking.

Heat the olive oil and 2 tablespoons of butter together in a large skillet over medium-high heat until the butter is foaming and the pan is hot. Add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant but not browned. The goal is to infuse the fat with garlic flavor without burning it, which would create a bitter taste.

Increase heat to high and add the shrimp to the pan in a single layer, seasoning immediately with salt and pepper. Let them cook undisturbed for 1-2 minutes until the underside turns pink and opaque, then flip and cook for another 1-2 minutes. I like to sear shrimp aggressively over high heat—it gives them a light caramelization that adds depth to the dish. Don't overcook; shrimp continues cooking slightly even after you remove it from heat.

Reduce heat to medium and pour in the white wine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Add the red pepper flakes and let the wine simmer for 1-2 minutes to reduce slightly and mellow the alcohol. This deglazing step captures all those flavorful caramelized bits and transforms them into the foundation of your sauce.

Remove the pan from heat and stir in the remaining 2 tablespoons of butter, cut into small pieces, along with the lemon juice. The residual heat will melt the butter and create a silky, emulsified sauce. Add the fresh parsley and toss gently to combine. I always finish off the heat because adding cold butter off-heat creates a more luxurious, glossy sauce rather than a greasy one.

Transfer the shrimp scampi and its sauce to a serving dish and serve immediately over pasta, rice, or crusty bread to catch every drop of that bright, buttery sauce.