Pat the shrimp dry with paper towels after peeling and deveining to ensure a proper sear.

Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil, heating until the oil shimmers, about 1 minute.

Add shrimp in a single layer and cook undisturbed for 2 minutes, then flip and cook another 1 minute until shrimp turns pink and opaque; transfer shrimp to a plate.

Reduce heat to medium and add 4 tablespoons of unsalted butter; once it froths, add minced garlic and red pepper flakes and stir constantly for about 30 seconds until fragrant.

Pour in 1/2 cup dry white wine and scrape up any browned bits from the bottom of the pan; let the wine bubble and reduce by half, about 2 to 3 minutes.

Add 1/4 cup fresh lemon juice to the skillet and stir gently to combine.

Return the seared shrimp and any collected juices to the skillet, tossing gently for 30 seconds to warm through; season with salt and black pepper to taste.

Remove from heat, stir in 2 tablespoons of chopped fresh parsley, and serve immediately over your choice of pasta, rice, bread, or vegetables.