First things first, make sure you have your shrimp cleaned and deveined. I usually keep a stash of frozen shrimp in the freezer. Thaw them under cold running water a few minutes before cooking. It speeds up the process.

In a large skillet, melt the butter over medium heat. Keep an eye on it; you don’t want it to brown too much. The goal is a smooth, golden liquid that will coat the shrimp beautifully.

Once the butter is melted, add the minced garlic. Sauté for about 30 seconds, until the garlic is fragrant. Resist the urge to walk away; burnt garlic can ruin your dish.

Now, add the shrimp to the skillet, ensuring they’re in a single layer. Season with salt, black pepper, red pepper flakes, and oregano. Cook for about 2-3 minutes on one side.

When the shrimp turn pink and opaque, it’s time to flip them over. Cook for an additional 2-3 minutes on the other side until fully cooked.

Once the shrimp are just about done, drizzle fresh lemon juice over them. This will elevate the dish with a burst of brightness.

Finally, sprinkle freshly chopped parsley and grated Parmesan cheese over the shrimp. Serve immediately, ideally with a side you fancy—maybe that garlic bread I mentioned earlier.