Pat the shrimp dry with paper towels and season both sides with salt and black pepper.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and the mixture is hot.
Add the shrimp to the skillet in a single layer and cook for 2 minutes on one side without moving them.
Flip the shrimp and cook for another 1 to 2 minutes until they are pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium and add the minced garlic and crushed red pepper flakes to the skillet. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in the chicken broth and lemon juice, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Let the sauce simmer for 2 to 3 minutes until slightly reduced.
Stir in the remaining 1 tablespoon of butter until melted and the sauce is smooth.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Cook for an additional 1 minute to warm through.
Remove from heat and sprinkle the chopped parsley over the shrimp scampi.
Serve immediately over cooked pasta or with crusty bread to soak up the sauce.