Pat the shrimp dry with paper towels and set aside.
In a large skillet over medium heat, melt 2 tablespoons of the butter.
Add the minced garlic and crushed red pepper flakes to the skillet and sauté for 1-2 minutes until fragrant, stirring frequently to avoid burning the garlic.
Add the shrimp to the skillet in a single layer. Season with salt and black pepper.
Cook the shrimp for 2-3 minutes on one side until pink and slightly opaque, then flip and cook for another 2 minutes on the other side.
Add the remaining 2 tablespoons of butter and the fresh lemon juice to the skillet. Stir to coat the shrimp evenly in the garlic butter sauce.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the shrimp.
Serve immediately, spooning the garlic butter sauce over the shrimp.