If using frozen shrimp, thaw them completely under cold water and pat them dry with paper towels to ensure good searing. Season the shrimp lightly with salt and pepper.

In a large skillet, melt the butter over medium heat. Allow the butter to foam for about 1 minute, monitoring the heat to prevent browning.

Add the minced garlic and red pepper flakes to the skillet and stir gently for 30-60 seconds until fragrant.

Add the seasoned shrimp to the skillet in a single layer. Cook for about 1-2 minutes on each side until pink, opaque, and curled.

Remove from heat and stir in lemon juice and parsley. Toss gently to coat each shrimp in the sauce.

Transfer to a serving dish or plates. Drizzle extra garlic butter sauce over the top and serve immediately.