Preheat your oven to 375°F (190°C). Slice thick pieces of bread and mix softened butter with minced garlic and parsley to create garlic butter. Spread it on the bread and bake for 8-10 minutes until golden.

In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Season shrimp with salt and pepper. Add them to the skillet and cook for 2-3 minutes per side until they turn pink and opaque. Remove shrimp and set aside.

In the same skillet, add more butter and white wine (or chicken broth), scraping up browned bits. Simmer for 1-2 minutes, then stir in lemon juice and red pepper flakes.

Return shrimp to the skillet, tossing in the sauce and heat for another minute. Add fresh parsley before plating.

Serve shrimp and sauce in bowls, garnished with parsley, alongside the garlic bread for dipping.