Take the fresh shrimp, pat dry with a paper towel, and lightly season with salt and pepper on both sides.
Chop parsley
Then, heat a sautee pan to medium high heat with the half the butter and the extra virgin olive oil. Heat until butter melts.
Add shrimp to sautee pan and cook each side 2-3 minutes, or until shrimp is no longer translucent.
Remove shrimp from pan and set aside on a plate
Turn heat to low and add the rest of the butter, along with the minced garlic, red pepper flakes, and shallots
After sauteeing for approximately 3 minutes, add the white wine, broth, parsley, salt, pepper, and the juice of 1/2 a lemon.
Simmer ingredients together, still on low heat, until the sauce reduces.
Salt and pepper to taste if needed
Add shrimp back in the pan for 90 seconds and coat shrimp with scampi sauce.