Pat the shrimp dry with paper towels and season with salt and black pepper.
Heat olive oil and 2 tablespoons 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 moving them.
Flip the shrimp and cook for another 2 minutes until pink and opaque. Remove shrimp from skillet and set aside.
Reduce heat to medium and add the remaining 1 tablespoon of butter to the skillet.
Add minced garlic and red pepper flakes to the skillet and sauté for 1 minute until fragrant.
Pour in fresh lemon juice and add lemon zest, stirring to combine and deglaze the pan for 1-2 minutes.
Return the cooked shrimp to the skillet and toss to coat evenly in the lemon butter sauce.
Sprinkle chopped fresh parsley over the shrimp and stir to combine.
Remove from heat and serve immediately.