Begin by heating a large skillet over medium-high heat and adding 2 tablespoons of olive oil. Once shimmering, add the shrimp in a single layer, cooking for 2-3 minutes until they turn pink and start to curl. Flip and cook for another 2 minutes until fully opaque and slightly golden. Remove the shrimp and set aside.
Lower the heat to medium and add the minced garlic to the same skillet. Cook for about 30 seconds until fragrant, the garlic should sizzle and become golden around the edges without burning.
Pour in the white wine, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2 minutes until it reduces slightly and becomes bubbly.
Add the butter to the skillet, stirring until melted and creating a glossy sauce. Squeeze in the lemon juice and add red pepper flakes if you like some heat. Stir to combine.
Return the cooked shrimp to the skillet, tossing gently in the sauce to coat evenly. Cook for another minute until everything is hot and fragrant, the sauce should shimmer and cling to the shrimp.
Remove the skillet from heat and sprinkle freshly chopped parsley over the dish. Give everything a gentle toss to distribute the herbs evenly.
Serve immediately, spooning the shrimp and sauce onto plates. Garnish with extra lemon wedges and herbs if desired. Enjoy this bright, flavorful dish while hot, with crusty bread or over pasta.
