(Modified very slightly from From NY Times Cooking)
2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, very finely chopped
½ cup dry white wine
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes
Freshly ground black pepper
1 ¾ pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon
Cooked pasta -- I suggest capellini or another fine pasta to absorb the sauce.
In a large skillet, melt butter with olive oil.
Add garlic and sauté until fragrant, about 1 minute.
Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer.
Let wine reduce by half, about 2 minutes.
Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size.
Stir in the parsley and lemon juice and serve over the pasta.