Clean, peel, and devein the shrimp, reserving the shells to a bowl. Set aside on a plate.

Put the wine and shrimp shells in a large skillet and cook on medium-high, reducing by about ⅓. This concentrates the wine flavor and adds the amazing flavor of shrimp shells as part of the base of your sauce.

Once done, strain and discard the shells. Pour the strained reduced wine into a bowl or measuring cup and set aside.

Add the butter and olive oil to the large skillet over medium heat and cook until bubbling has just started to subside.

Add the garlic and cook for about 30 seconds. If the garlic starts to brown inside 15 seconds, your pan is too hot - remove from heat and wait about 20 seconds. The goal is not to brown either the butter or garlic more than just a tiny bit.

Once the garlic has cooked add the reduced wine, red pepper, salt and pepper and stir.

Add the shrimp to the pan with the sauce and cook over medium heat for about 2-4 minutes per side. This may depend on the size of your shrimp. We use medium to large gulf shrimp in this recipe, so if you are using small shrimp, adjust accordingly.

Sauté until pink but you're not trying to get the shrimp to curl tightly. Gentle cooking will make the shrimp tender and perfect.

Once shrimp are done, add parsley and lemon juice. Taste for season adjustments (usually a little lemon juice or nothing is all you'll need).

Remove from heat, and transfer to a serving dish. Sprinkle with the Parmesan and a little more red pepper flakes, parsley or lemon if you want.

Enjoy with crusty bread or tossed into pasta!