Pat the shrimp dry with paper towels and season lightly with salt and black pepper.

Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.

Add the shrimp in a single layer and cook for about 1 to 2 minutes per side until pink. Remove the shrimp from the skillet.

Reduce the heat to medium and add the remaining butter.

Stir in the minced garlic and crushed red pepper flakes, cooking for about 30 seconds until fragrant.

Pour in the chicken broth or white cooking wine and scrape up any browned bits from the bottom of the skillet.

Stir in the lemon juice and lemon zest.

Simmer for 2 to 3 minutes until the sauce slightly reduces.

Return the shrimp to the skillet and toss to coat in the garlic butter sauce.

Sprinkle with chopped parsley and garnish with lemon slices before serving.