Pat the shrimp dry with paper towels, then season lightly with salt and pepper. Heat a large skillet over medium-high heat, and add olive oil. Once shimmering, add the shrimp in a single layer, cooking for about 2 minutes until they start turning pink and edges are golden brown.
Flip the shrimp carefully with a slotted spoon or tongs, and cook for another 1-2 minutes until fully opaque and pink. Remove the shrimp from the skillet and set aside on a plate.
Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant, making sure it doesn't brown or burn—you're looking for a warm, aromatic sizzle.
Pour in the white wine, scraping the bottom of the pan to loosen any browned bits. Let it simmer for 2-3 minutes until the liquid reduces slightly and smells fragrant.
Add the butter pieces to the skillet, stirring gently until melted and creating a glossy, rich sauce. Squeeze in the juice of half a lemon, stirring to combine all flavors and brighten the sauce.
Return the cooked shrimp to the pan, tossing gently to coat them in the sauce. Cook for another minute until heated through and evenly glazed, the sauce shimmering and clinging to the shrimp.
Sprinkle chopped parsley and red pepper flakes over the dish, giving it a final stir. Taste and adjust with salt, pepper, or extra lemon juice if desired.
Turn off the heat and let the dish rest for a minute. Serve immediately, garnished with additional parsley and lemon wedges for an extra burst of brightness.
