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From NYT Cooking

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An elegant yet incredibly quick classic, featuring plump shrimp sautéed in a garlicky, buttery white wine sauce with a bright finish of lemon and parsley. Perfect served over pasta or with crusty bread.

Ingredients:

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•   2 tbsp butter
•   2 tbsp extra-virgin olive oil
•   4 cloves garlic (minced)
•   1/2 cup dry white wine (broth)
•   3/4 tsp kosher salt (or to taste)
•   1/8 tsp crushed red pepper flakes (or to taste)
•   1 tsp freshly ground black pepper (to taste)
•   1 3/4 lbs large or extra-large shrimp (shelled)
•   1/3 cup chopped parsley
•   1/2 lemon (juiced)
•   1 package cooked pasta

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a large skillet over medium heat, melt the 2 tablespoons of butter with the 2 tablespoons of olive oil.
2. Add the 4 minced garlic cloves and sauté until fragrant, about 1 minute.
3. Pour in the ½ cup of dry white wine or broth and add the ¾ teaspoon kosher salt, ⅛ teaspoon red pepper flakes, and plenty of black pepper. Bring to a simmer and let the liquid reduce by half, about 2 minutes.
4. Add the 1¾ pounds of peeled shrimp to the skillet. Sauté until they just turn pink and are cooked through, 2 to 4 minutes depending on their size.
5. Remove the skillet from the heat. Stir in the ⅓ cup of chopped parsley and the juice of half a lemon.
6. Serve immediately over cooked pasta or with crusty bread for dipping.