Mince the garlic cloves finely and chop the fresh parsley; set both aside. Pat the shrimp completely dry with paper towels—this is crucial for achieving a good sear and preventing the pan from steaming. Dry shrimp will brown beautifully and develop a light crust, while wet shrimp will release moisture and steam instead. Measure out the lemon juice and have all ingredients within arm's reach of your cooking station.

Heat the butter and olive oil together in a large skillet over medium heat until the butter is fully melted and the mixture shimmers. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until it becomes fragrant and turns a light golden brown. Don't let it darken too much or it will turn bitter—you want just enough color to develop deep, toasty flavor.

Increase heat to medium-high and add all the shrimp to the garlic butter in a single layer. I like to let them sit undisturbed for about 1 minute first to develop a slight caramelization on one side before stirring. Then stir and cook for 3-5 minutes total, until the shrimp are mostly pink and opaque throughout. Be careful not to overcook—shrimp cooks quickly and can become rubbery if you're not attentive.

Add the sea salt and red pepper flakes, stirring gently for about 30 seconds to distribute the seasoning evenly. Pour in the fresh lemon juice and stir once more to combine—the acidity brightens the rich garlic butter and adds a pleasant contrast to the sweet shrimp.

Transfer the shrimp and all the flavorful garlic butter to a serving plate or individual bowls, arranging them in an attractive pile. Scatter the fresh parsley over the top for color and a fresh herbal note. Serve immediately while the shrimp are still warm and the butter is glossy.