Step 1: Pat the thawed and peeled shrimp thoroughly dry with paper towels. Season lightly with salt and pepper.
Step 2: In a large skillet or pan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat. Once hot, add half of the shrimp in a single layer. Cook for 1-2 minutes per side, until pink and opaque. Remove cooked shrimp to a plate and repeat with the remaining shrimp, adding more butter and oil if needed. Set all cooked shrimp aside.
Step 3: Reduce heat to medium. Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the same skillet. Add the minced garlic and red pepper flakes (if using). Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Step 4: Pour in the white wine (or broth) and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to reduce slightly.
Step 5: Stir in the lemon juice and lemon zest. Return the cooked shrimp to the skillet and toss gently to coat in the sauce. Cook for just 1 minute to warm through.
Step 6: Remove from heat, stir in the fresh parsley, and taste for seasoning, adding more salt or pepper if desired. Serve immediately over pasta, rice, or with crusty bread. Enjoy one of the most delightful shrimp recipes!