Pat the shrimp dry with paper towels and season with salt and black pepper.
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter is melted and the mixture is hot.
Add the shrimp to the skillet in a single layer and cook for 2 minutes on one side without moving them.
Flip the shrimp and cook for an additional 1 to 2 minutes until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium and add the minced garlic and red pepper flakes to the skillet. Sauté for about 1 minute until fragrant, stirring constantly to avoid burning the garlic.
Pour in the white wine and lemon juice, scraping the bottom of the skillet to loosen any browned bits. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
Stir in the remaining 1 tablespoon of butter until melted and the sauce is smooth.
Return the cooked shrimp to the skillet and toss to coat them in the sauce. Cook for an additional 1 minute to heat through.
Remove the skillet from heat and sprinkle the chopped parsley over the shrimp.
Serve immediately, spooning the sauce over the shrimp.