Heat a large skillet over medium-high heat until hot. Add 2 tablespoons of butter and wait until it melts, bubbling gently and filling the kitchen with a rich, nutty aroma.
Add the minced garlic to the skillet and sauté for about 30 seconds, stirring constantly. It should become fragrant and slightly golden, filling the air with a sharp, inviting scent.
Place the shrimp into the skillet in a single layer. Cook for 2-3 minutes without moving, until the underside turns pink and edges start to curl, creating a slight crispy border.
Flip the shrimp with spatula or tongs and cook for another 2-3 minutes, until they are opaque and firm to the touch. They should be a vibrant pink with a slight bounce when pressed.
Pour in the freshly squeezed lemon juice and sprinkle red pepper flakes over the shrimp. Stir gently to coat everything evenly, allowing the sauce to shimmer and thicken slightly.
Remove the skillet from heat and stir in the chopped parsley. If desired, drizzle with a little olive oil for extra richness and shine. Taste and adjust seasoning with salt or more lemon if needed.
Serve immediately, spooning the buttery garlic sauce over the shrimp, and enjoy the tender, flavorful bites that fill the kitchen with a wonderful aroma.
