1 pound large (16-20 count) shrimp, peeled, de-veined, tail-on
3-4 garlic cloves, sliced thin
2 tablespoons olive oil
2-3 tablespoons butter
2 tablespoons finely chopped parsley
1/2 to 1 teaspoon red pepper flakes
Salt, to taste
Freshly ground black pepper to taste
1 Tbsp lemon juice
Heat a sauté pan over high heat. Reduce to medium-high heat and add the olive oil and butter. Once the butter melts, add the garlic and red pepper flakes. Sauté for 30 seconds.
As soon as the garlic begins to brown, add the shrimp to the pan. Stir to combine and coat the shrimp with the butter and oil. Spread the shrimp out evenly in the pan. Cook for 2-3 minutes.
Turn the shrimp over, and cook for another minute or until the shrimps turn pink and are cooked through. Remove from the heat, add the parsley, lemon juice, salt and pepper. Toss to combine.
Serve over angel hair pasta.