Pat the shrimp dry with paper towels, then season lightly with salt and pepper.
Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering and just starting to smoke, add the shrimp in a single layer.
Sear the shrimp for 1-2 minutes until the edges turn pink and develop a slight golden crust, then flip and cook for another 1-2 minutes. Remove the shrimp from the pan and set aside.
Reduce heat to medium and add the butter to the same skillet. Let it melt, then add the minced garlic. Cook for about 30 seconds until fragrant and golden, stirring constantly to prevent burning.
Pour in the lemon juice and swirl the pan to incorporate, allowing the butter and garlic to meld into a glossy sauce that releases a fragrant aroma.
Return the cooked shrimp to the skillet, tossing gently to coat them evenly in the garlic butter sauce. Cook for another 30 seconds until the shrimp are just opaque and tender.
Sprinkle with chopped parsley and red pepper flakes, then give everything one last gentle toss. Serve immediately, garnished with extra parsley if desired.
