In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Allow the butter to melt and begin to bubble.

Add 4 cloves of minced garlic to the skillet, sautéing for about 30 seconds to 1 minute until fragrant.

Incorporate 1 pound of large, shelled shrimp into the skillet, seasoning generously with salt and black pepper. Sauté for 1-2 minutes until shrimp are pink and opaque.

Pour in 1/2 cup of dry white wine and sprinkle in 1/2 teaspoon of red pepper flakes. Simmer for 1-2 minutes until the liquid reduces by half.

Stir in the remaining 2 tablespoons of butter and the juice of 1 lemon, mixing until the butter melts completely.

Remove the skillet from heat and toss in freshly chopped parsley. Serve immediately over zucchini noodles, rice, or steamed vegetables.