Prepare the Shrimp: Ensure your shrimp are peeled, deveined, and very dry. Season them generously on both sides with salt and freshly ground black pepper.

Heat the Pan: Place a large frying pan or skillet over a medium-high heat. Add the tablespoon of olive oil. Once the oil is shimmering, it's ready.

Sear the Shrimp: Carefully add the shrimp to the pan in a single layer. Don't overcrowd it; cook in two batches if necessary. Sear the shrimp for 1-2 minutes on each side until they turn pink and slightly curled. They don't need to be fully cooked through at this stage. Once seared, remove them from the pan and set them aside on a plate.

Start the Sauce: Reduce the heat to medium-low. Add half of the cubed butter to the same pan. Let it melt, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Sauté the Aromatics: Add the minced garlic and red chilli flakes (if using) to the melted butter. Sauté for about 30-60 seconds until fragrant. Be very careful here; you want to cook the raw taste out of the garlic, not burn it. Burnt garlic will make the whole dish bitter. What works best for me is to keep stirring it constantly.

Deglaze the Pan: Pour in the white wine or chicken stock. Increase the heat to medium and let it simmer for 2-3 minutes, allowing the liquid to reduce by about half. This concentrates the flavour wonderfully.

Finish the Sauce: Reduce the heat back to low and whisk in the remaining butter, one cube at a time, until the sauce is creamy and emulsified. Stir in the fresh lemon juice.

Combine and Serve: Return the seared shrimp and any accumulated juices to the pan. Add the chopped fresh parsley. Toss everything together for about 1 minute, just to heat the shrimp through and coat them in the glorious sauce. Serve immediately.