Prepare your ingredients: Pat the peeled and deveined shrimp thoroughly dry with paper towels. Mince the garlic cloves finely and chop the fresh parsley. Zest the lemon, then cut it in half and squeeze out the juice. If you plan to serve this dish with pasta, start cooking the pasta according to its package directions now so it's ready when the shrimp is done.

Heat the pan: Place a large skillet or frying pan over medium heat. Add the unsalted butter and olive oil to the pan. Allow the butter to melt completely and lightly shimmer with the olive oil. This combination helps prevent the butter from burning too quickly.

Sauté aromatics: Once the butter and oil are hot and shimmering, add the minced garlic and red pepper flakes to the pan. Sauté for about 30 seconds to 1 minute, stirring constantly, until the garlic is fragrant and softened but has not started to brown. Browning the garlic can impart a bitter flavor to your sauce.

Cook the shrimp: Add the dried shrimp to the skillet, arranging them in a single layer. Cook for 1-2 minutes per side, or until the shrimp turn pink and opaque throughout. Be careful not to overcrowd the pan; if necessary, cook the shrimp in two batches to ensure they sear properly rather than steam. Overcooked shrimp can become rubbery.

Finish with lemon: Once the shrimp are cooked through, remove the skillet from the heat. Pour in the fresh lemon juice and sprinkle with the lemon zest. Stir gently to combine, making sure all the shrimp are coated in the vibrant, zesty garlic butter sauce.

Season and serve: Season the shrimp with salt and freshly ground black pepper to taste. If you are serving with pasta, add the cooked and drained pasta directly into the skillet with the shrimp and toss everything together to allow the pasta to absorb the delicious sauce. If serving with rice, portion the rice onto plates and spoon the shrimp mixture generously over the top. Garnish with fresh chopped parsley before serving immediately.