1lb shrimp 4 tbsp butter 4 tbsp olive oil 3 cloves garlic 1/2 tsp red pepper flakes 1/3 cup white wine (or chx stock) 2tbsp lemon juice (1/2 lemon)

Toss shrimp in 2tbsp oil, 2 cloves garlic, salt, and red pepper flakes. Let sit for 20 min.

In skillet heat 2 tbsp oil, add shrimp, and cook until pink. Transfer to plate.

Melt 3tbsp butter and and 1 clove garlic for 1-2 min, add lemon juice and wine (or stock) to deglaze pan.

Cook 5 min until sauce thickens. Add shrimp, 1tbsp butter, and parsley. Serve with rice or noodles