Heat oil and butter in a skillet.
Add garlic and red pepper flakes.
Cook for one minute until fragrant.
Add shrimp in a single layer.
Cook shrimp until pink, about two minutes.
Flip shrimp and cook two minutes more.
Remove shrimp and set aside.
Add chicken broth and wine to skillet.
Add lemon juice and bring to boil.
Cook sauce until reduced by half.
Add shrimp back into the sauce.
Season with salt and black pepper.
Stir in fresh chopped parsley gently.
Serve with pasta or warm bread.
Top with lemon wedges and extra parsley.