Preheat your oven to 375°F (190°C). Slice your crusty bread and spread a generous layer of butter mixed with minced garlic and chopped parsley on each slice. Bake for 8-10 minutes until golden and crispy.

In a large skillet over medium-high heat, add olive oil and 2 tablespoons of butter. Once hot, add minced garlic and sauté for 1-2 minutes until fragrant. Add shrimp, cooking for 2-3 minutes on each side until pink and opaque. Remove from skillet.

In the same skillet, lower the heat and add another tablespoon of butter and a splash of white wine or chicken broth. Let it simmer for 1-2 minutes. Add lemon juice, red pepper flakes, and another tablespoon of butter, stirring until velvety.

Return the shrimp to the skillet, stirring gently to coat in the sauce. Cook for an additional minute. Sprinkle with parsley before serving.

Divide the shrimp and sauce into warm bowls, spooning extra sauce over the top, and serve with garlic bread.