Heat olive oil in a large skillet over medium-high heat until shimmering. Add unsalted butter and allow it to melt and foam for about 1–2 minutes.

Add the shelled shrimp to the skillet in a single layer and cook undisturbed for about 2–3 minutes until they turn vibrant pink. Season with salt and flip shrimp, cooking for an additional 2 minutes.

Stir in minced garlic and red pepper flakes. Cook for about 30 seconds, stirring constantly, until fragrant.

Lower the heat and stir in remaining butter and freshly squeezed lemon juice until the butter is melted and the sauce is glossy. Sprinkle chopped parsley and remove from heat.