Heat olive oil and butter in a large skillet over medium heat, then add minced garlic and sauté for about 30 seconds.

Add shrimp, season with salt and pepper, and cook until pink on both sides, about 2-3 minutes.

Pour in white wine or broth, stir, and simmer for 1-2 minutes until reduced by half. Add red pepper flakes if desired.

Reduce heat to low, stir in remaining butter, lemon juice, and parsley until combined. Remove from heat.

Serve over rice, pasta, or zoodles; garnish with extra sauce and parsley.