Gather all ingredients and tools: a large skillet, sharp knife, microplane, tongs, measuring cups, and spoons.
Heat the skillet over medium heat and add butter and olive oil, allowing them to melt together until shimmering and fragrant—about 1 minute. The mixture should sizzle gently as it heats.
Add the thinly sliced garlic to the skillet and cook for about 30 seconds, stirring gently. Watch for a fragrant, nutty aroma and slight golden edges, but avoid browning too quickly.
Sprinkle in the chili flakes and cook for another 15 seconds, stirring constantly. The flakes will release a spicy aroma that fills the kitchen.
Pour in the white wine, watching it bubble as it hits the hot pan. Let it simmer for 2-3 minutes until the liquid reduces slightly and smells bright and aromatic.
Pat the shrimp dry with paper towels and season with salt and pepper. Spread them in a single layer in the skillet.
Cook the shrimp for about 2 minutes on one side until they turn pink and start to curl, then flip them with tongs and cook for another 2 minutes until fully opaque and tender.
Stir in the preserved lemon zest and lemon juice, cooking for 30 seconds to release their vibrant aroma and flavor into the sauce.
Sprinkle the chopped parsley over the shrimp and gently toss everything together, coating the shrimp in the flavorful sauce. The dish should glisten and smell bright, spicy, and citrusy.
Remove from heat immediately to prevent overcooking. Serve hot, spooned over crusty bread or pasta, garnished with extra parsley if desired. Enjoy the vibrant, tender shrimp with the zesty, spicy sauce.
