Melt butter with olive oil in a large skillet set over medium-high heat.
Add the garlic and cook for 20 seconds, stirring frequently.
Whisk in the wine, and season with salt, black pepper, and red pepper flakes; bring to a simmer and continue to cook for about 2 minutes, or until liquid is reduced by half.
Add the shrimp and cook for 2 to 3 minutes, or until they turn pink and opaque on all sides.
Stir in the parsley and lemon juice, cook for 30 seconds.
Remove from heat.
Taste for salt and pepper; adjust accordingly.
Serve over rice, pasta, or crusty bread.
Calories: 139 kcal | Carbohydrates: 3 g | Protein: 0.5 g | Fat: 12 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.3 g | Cholesterol: 23 mg | Sodium: 297 mg | Potassium: 67 mg | Fiber: 0.3 g | Sugar: 1 g | Vitamin A: 598 IU | Vitamin C: 9 mg | Calcium: 17 mg | Iron: 0.4 mg | Net Carbs: 3 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.