Prepare the Shrimp: First, ensure your prawns are properly prepped. If they're frozen, thaw them completely. Pat them thoroughly dry with a paper towel. This is a crucial step to ensure they sear rather than steam in the pan. Season them lightly with a pinch of salt and pepper.

Heat the Pan: Place a large frying pan or skillet over medium heat. Add the tablespoon of olive oil and two tablespoons of the butter. Let the butter melt and foam slightly.

Sauté the Aromatics: Add the minced garlic and red pepper flakes to the pan. Sauté for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be very careful not to let it brown, as it can turn bitter.

Cook the Shrimp: Add the prepared shrimp to the pan in a single layer. Try not to overcrowd it; cook in two batches if necessary. Cook for 1-2 minutes on one side, until they start to turn pink.

Flip and Finish: Flip the shrimp over and cook for another 1-2 minutes on the other side. They cook very fast! You'll know they're done when they are opaque and have curled into a 'C' shape. What works best for me is watching the colour change right up the side of the shrimp.

Create the Sauce: If you're using wine, pour it in now to deglaze the pan, scraping up any tasty bits from the bottom. Let it bubble and reduce for about a minute.

Add Richness and Zest: Add the remaining butter and the fresh lemon juice to the pan. Swirl the pan gently until the butter is fully melted and has created a luscious, emulsified sauce that coats the shrimp.

Garnish and Serve: Remove the pan from the heat. Stir in the freshly chopped parsley and season with the remaining salt and pepper to taste. Serve immediately, making sure to spoon plenty of that glorious garlic butter sauce over the top.