Rinse the shrimp under cold water and pat them dry with paper towels.
In a large skillet over medium heat, add the unsalted butter. Allow it to melt and begin to bubble, stirring occasionally until golden brown and nutty, about 4-5 minutes.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, being careful not to let it burn.
Add the prepared shrimp to the skillet, season with salt and pepper, and cook for 2-3 minutes on one side until pink, then flip and cook for an additional 2-3 minutes until fully cooked.
Add the red pepper flakes and the juice of one lemon to the shrimp, stir well, and allow the flavors to meld for about 1 minute.
Remove from heat and sprinkle the chopped parsley over the shrimp, tossing to combine before serving.
