Heat the olive oil and 2 tablespoons of butter in a skillet over medium heat.

Add the garlic and sauté for 1 minute until fragrant.

Stir in the shrimp and season with salt, black pepper, and optional red pepper flakes.

Cook the shrimp for 2-3 minutes on each side until pink and cooked through.

Add the remaining tablespoon of butter and lemon juice, stirring to coat the shrimp in the sauce.

Remove from heat, garnish with fresh parsley, and serve immediately.