Large skillet, melt butter with evoo. Add garlic and sauteed until fragrant. Add wine, salt, red pepper, black pepper, bring to a summer until wine is half gone

Add shrimp and sautee until they just turn pink, 2-4 minutes depending on size, stir in the parsley and lemon juice

A couple of tips to improve the recipe:

Infuse the wine with the discarded shrimp shells by heating it on low on the stove top. Just make sure you discard the shells before you add the wine.

Also, if you're making this with pasta, add a half cup of pasta water just before step 2. The starch will help the sauce stick to the pasta, making it taste better