Preheat your large skillet over medium-high heat and add the olive oil, swirling to coat the bottom. When the oil shimmers and just starts to smoke slightly, add the shrimp in a single layer. Sear for about 2 minutes per side, until they turn a vibrant pink and develop a slight golden edge. Remove the shrimp and set aside on a plate.
Lower the heat to medium and add the sliced garlic to the same pan. Cook, stirring constantly, for about 30 seconds until fragrant and just beginning to turn golden—be careful not to burn it, as burnt garlic can turn bitter.
Pour in the white wine and squeeze in the fresh lemon juice. Use a spatula or spoon to scrape up any browned bits from the bottom of the pan. Let the mixture simmer gently for 1-2 minutes until slightly reduced and fragrant.
Add the butter to the pan, stirring until it melts and creates a glossy, emulsified sauce. If you like a little heat, sprinkle in a pinch of red pepper flakes. Taste the sauce and adjust with more lemon or salt if needed.
Return the cooked shrimp to the skillet, tossing gently to coat them in the sauce. Cook for another 30 seconds just to reheat and marry the flavors, watching for the sauce to turn shiny and cling to the shrimp.
Transfer the shrimp and sauce to a serving dish, sprinkle generously with chopped fresh parsley. Serve immediately with crusty bread or over pasta to soak up all that flavorful sauce. Enjoy the bright, buttery, and tender bites!
