1. If using pasta, start by boiling it according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Allow the butter to melt completely before adding the minced garlic.
3. Sauté the garlic for about 1 minute until fragrant, being careful not to burn it.
4. Add the shrimp to the skillet, season with salt, pepper, and red pepper flakes. Cook until the shrimp turn pink and opaque, about 2-3 minutes per side.
5. Remove the shrimp from the skillet and set aside. Add the remaining tablespoon of butter, lemon juice, and white wine (or chicken broth) to the skillet. Bring to a simmer and let it cook for about 2 minutes, allowing the sauce to slightly thicken.
6. Return the shrimp to the skillet, tossing gently to coat them in the sauce. Stir in the chopped parsley and adjust seasoning if needed.
7. If serving with pasta, add the cooked pasta to the skillet, tossing everything together until well combined.
8. Serve immediately with lemon wedges on the side for an extra burst of freshness.

From my experience, the key to perfect shrimp scampi is not to overcook the shrimp. Keep an eye on them, and remove them from the pan as soon as they’re cooked through for the best texture.