In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Allow the butter to melt completely and bubble slightly, approximately 1-2 minutes.

Add the shrimp to the skillet in a single layer, then season with a pinch of salt. Cook for about 2-3 minutes until they turn pink. Flip the shrimp and continue cooking for an additional 2 minutes until fully opaque and tender.

Stir in the minced garlic and red pepper flakes into the skillet, cooking for another 30 seconds, ensuring not to burn the garlic.

Once the garlic is fragrant, add the remaining 2 tablespoons of butter, along with fresh lemon juice and chopped parsley. Gently mix to combine.

Remove from heat and serve immediately, garnishing with additional parsley if desired.