Start by gathering all your ingredients. Ensure your shrimp are appropriately peeled and deveined. This step saves you time later. Chop your garlic and parsley, and get your wine ready.

In a large skillet, heat the olive oil and butter over medium heat. The oil should shimmer, and the butter should melt without browning. This combination will give you the best flavor for the shrimp.

Add the minced garlic to the skillet. Sauté it gently for about 1 minute, stirring frequently. The goal is to soften the garlic and infuse the oil without burning it.

Once the garlic is fragrant, add the shrimp to the skillet. Season with salt, pepper, and crushed red pepper flakes. Cook the shrimp for about 2 to 3 minutes on one side until they start to turn pink.

Turn the shrimp over and add the wine (or broth) to the pan. This is where the magic happens. Cook for an additional 2 to 3 minutes until the shrimp are fully cooked and opaque.

While the shrimp cooks, take one half of the lemon and squeeze its juice over the shrimp. The brightness of the lemon juice really lifts all the flavors.

Once the shrimp is cooked, stir in the capers and chopped parsley. Allow them to meld together for about a minute, creating a rich harmony of flavors.

Serve the shrimp scampi immediately. If you’ve prepared pasta, toss it in the sauce to soak up all those delightful flavors. Don’t forget to sprinkle some fresh parsley on top for presentation!