Clean and de-vein shrimps if they aren’t already cleaned. Leave the tail on if you prefer (it looks pretty). Rinse shrimp under running tap. Pat the shrimps dry.
Melt butter in hot skillet. Add olive oil along with butter.
Saute finely minced garlic in butter-olive oil mix. I always prefer to saute garlic in oil, as it releases all it’s wonderful flavors into the oil. Do not brown garlic. Simply saute until garlic is fragrant. Alternatively – use garlic powder instead of fresh garlic.
Add cleaned shrimps to the pan.
Add all seasonings now – salt, freshly pound (or crushed) pepper, and red chili flakes. If using garlic powder, add it at this stage.
Stir to coat the seasoning even.
Let it cook on for about 2 to 3 minutes or until shrimp is bright reddish or pink in color.
Flip and cook shrimps for 2 minutes until it just begins to turn pink.
Add butter and lemon juice. Cook while stirring until butter melts and shrimp is cooked through.
1Remove pan from stove. DO NOT over cook shrimps. You want to keep shrimp delicate, juicy not rubbery and gummy.
1Check for seasoning. Adjust salt and pepper if it needs extra seasoning.
1Garnish with loads of fresh finely chopped parsley.
1Serve saucy shrimp with pasta or over a bed of rice.