Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute
Stir in garlic and red pepper flakes; cook and stir 1 minute. Stir in lemon juice, 1 1/2 teaspoon cold butter and half the parsley.
Cook until butter has melted , about 1 minute, then turn heat to low and stir in 1 1/2 tablespoon of cold butter. cook and stir until all butter has melted to form a thick sauce and shrimp are pink about 2 to 3 minutes.
Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water 1 teaspoon at a time if too thick, about 2 minutes. Seasons with salt to taste.
Serve shrimp topped with the pan sauce. Garnish with remaining flat leaf parsley.
Can serve with rice or pasta or bread
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