Pat the shrimp dry with paper towels and season with salt and black pepper.
Heat a large skillet over medium-high heat and add 2 tablespoons of butter.
Once the butter is melted and hot, add the minced garlic and crushed red pepper flakes. Sauté for about 30 seconds until fragrant.
Add the shrimp to the skillet in a single layer. Cook for 2 minutes on one side without stirring.
Flip the shrimp and cook for another 2 minutes until they turn pink and opaque.
Add the remaining 1 tablespoon butter and fresh lemon juice to the skillet. Stir to coat the shrimp evenly and cook for an additional 30 seconds.
Remove the skillet from heat and sprinkle chopped fresh parsley over the shrimp.
Serve immediately.