Prepare the Shrimp: If your shrimp aren't already peeled and deveined, you can learn the best way to do so with this guide on how to prepare prawns. Once clean, pat them thoroughly dry with paper towels. Season them all over with the salt and pepper.

Melt the Butter: Place a large frying pan or skillet over a medium heat. Add the butter and let it melt completely. Swirl the pan occasionally until it starts to foam.

Infuse the Garlic: Add the minced garlic and red chilli flakes (if using) to the melted butter. Cook for about 1-2 minutes, stirring constantly with a wooden spoon. You're looking for the garlic to become wonderfully fragrant, but it's vital not to let it brown or burn, as it will turn bitter.

Cook the Shrimp: Turn the heat up to medium-high. Add the seasoned shrimp to the pan in a single layer. Let them cook for 1-2 minutes per side, undisturbed. They are ready to flip when the edges turn pink and opaque. I find that giving them this time to sear develops a fantastic flavour.

Deglaze the Pan: Once the shrimp are almost cooked through, pour in the dry white wine. Let it bubble and simmer for about 30-60 seconds, using your spoon to scrape up any tasty browned bits stuck to the bottom of the pan. The alcohol will cook off, leaving behind a lovely depth of flavour.

Finish the Sauce: Remove the pan from the heat. Stir in the fresh lemon juice and the chopped parsley. Give everything a final toss to ensure the shrimp are coated in the glorious garlic butter sauce.

Serve Immediately: Transfer the garlic butter shrimp and all the sauce to a serving dish. Serve straight away with your favourite sides.