Step 1: Pat the shrimp dry thoroughly with paper towels. This is crucial for a good sear. Season the shrimp generously with salt and freshly ground black pepper.
Step 2: Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat until shimmering. Add half of the seasoned shrimp in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side, until pink and opaque. Remove the cooked shrimp to a plate and set aside. Add the remaining 1 tablespoon of olive oil and repeat with the second batch of shrimp.
Step 3: Reduce the heat to medium. Add the unsalted butter to the same skillet. Once the butter is melted, add the minced garlic. Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
Step 4: Pour in the white wine (or chicken broth) and fresh lemon juice. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer for 1-2 minutes to reduce slightly.
Step 5: Return all the cooked shrimp to the skillet. Add the chopped fresh parsley and red pepper flakes (if using). Toss gently to coat the shrimp in the delicious garlic butter sauce. Cook for just another minute, allowing the shrimp to warm through and absorb the flavors.
Step 6: Remove from heat and serve immediately. This garlic butter shrimp scampi is excellent served over pasta, rice, or with crusty bread for dipping.