Step 1

Using a rasp grater, zest the lemon, then halve the lemon and juice it. (You should have about 1 teaspoon of zest and 2 tablespoons of juice.) Set aside, separately.

Step 2

Pat the shrimp dry and season with salt and pepper all over. In a large skillet over medium heat, melt 2 tablespoons of the butter with the olive oil until foamy. In batches, add the shrimp and cook until pink, about 2 minutes per side. Transfer the shrimp to a plate, leaving the fat in the pan.

Step 3

Add the garlic and red pepper flakes to the skillet and cook, stirring occasionally, until fragrant, about 1 minute. Add the wine and the reserved lemon juice, scraping up any browned bits from the bottom of the pan, and simmer until thickened and reduced by about half, 3 to 5 minutes.

Step 4

Stir in the lemon zest, parsley and the remaining 2 tablespoons of the butter to form a glossy sauce. Add the cooked shrimp, plus any accumulated juices, and stir to combine. Transfer to a shallow bowl or platter, and serve with crusty bread, pasta or rice to sop up the sauce.