Pat the shrimp dry with paper towels and season with salt and black pepper.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until melted and hot.
Add the shrimp to the skillet in a single layer and cook for 2 minutes without stirring.
Flip the shrimp and cook for an additional 2 minutes until pink and opaque. Remove shrimp from the skillet and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add the minced garlic and crushed red pepper flakes to the skillet and sauté for 1 minute until fragrant, stirring frequently to prevent burning.
Pour in the fresh lemon juice and add lemon zest, stirring to combine and scraping any browned bits from the bottom of the skillet.
Return the cooked shrimp to the skillet and toss to coat in the lemon butter sauce. Cook for 1-2 minutes until heated through.
Remove from heat and sprinkle chopped fresh parsley over the shrimp.
Serve immediately over cooked rice, pasta, or with crusty bread.