Shrimp Scampi

1 pound large (16-20) shrimp, shelled and deveined
Salt
3-4 garlic cloves, slivered
2 tablespoons olive oil
2-3 tablespoons butter
2 tablespoons finely chopped parsley
1/2 cup white wine
1/2 to 1 teaspoon red pepper flakes
Freshly ground black pepper to taste
1 tablespoon lemon juice

Heat a saute pan on high heat. Reduce the heat to medium-high and add he olive oil and butter. Once the butter melts, foams up and subsides, add the garlic and red pepper flakes. Saute for a minute, or until you see the edges of some garlic just beginning to brown.
As soon as the garlic begins to brown, add the shrimp to the pan. Then add the white wine and stir to combine and coat the shrimp with the butter, oil and wine. Spread the shrimp out in an even layer in the pan. Increase the heat to the highest setting and let the wine boil vigorously for 2-3 minutes.

Turn the shrimp over, or toss them so the cooked sides are mostly facing up, and boil the wine for another minute. Remove from the heat, add the parsley and toss to combine. Add the lemon juice and black pepper.
Serve over pasta.  (8 ounces of uncooked pasta is just the right amount)