Begin by patting the large shrimp dry using paper towels to ensure they sear beautifully in the skillet.

Place a large skillet over medium-high heat and add olive oil along with half of the unsalted butter. Allow the butter to melt completely.

Once the butter is frothy, add the shrimp in a single layer and cook for about 2-3 minutes until they turn pink and slightly golden. Flip and cook for another 2-3 minutes until just opaque.

Remove the shrimp from the skillet and set aside. In the same skillet, add the remaining butter and finely minced garlic. Sauté for about 30 seconds until fragrant.

Return the cooked shrimp to the skillet and squeeze in lemon juice. Add red pepper flakes, salt, and black pepper. Toss together for about a minute.

Sprinkle grated Parmesan cheese over the shrimp and stir until cheese melts and forms a creamy sauce.

Remove from heat and garnish with freshly chopped parsley. Serve immediately.