Step 1

Combine shrimp with salt and pepper.

Step 2

Heat a large skillet over medium-low heat. Add 2 tablespoons olive oil and 1 tablespoon butter.

Step 3

Once the butter is melted add shallots, garlic, and red pepper flakes. Stir and cook until shallots are tender and garlic is fragrant but not browned, 2 minutes.

Step 4

Add shrimp to the pan in one layer, turn heat up to medium. Cook for 2 minutes, not moving the shrimp.

Step 5

Flip the shrimp over and cook until just cooked through 1 minute. Transfer to a bowl.

Step 6

Turn heat up to medium-high, add in lemon juice, zest, and wine. Bring to a boil and allow sauce to reduce by half, about 4 to 6 minutes.

Step 7

Turn heat down to low and whisk in 3 tablespoons of butter to create a light thickened and emulsified sauce.

Step 8

Add cooked shrimp, tomatoes, and parsley. Stir and cook until warmed through, 1 to 2 minutes.

Step 9

Garnish with pepper and parsley. Serve with lemon wedges, crusty bread or pasta.