Mince the garlic cloves finely and set aside—fresh garlic is crucial for this dish as it will bloom in the hot oil and butter. Squeeze your lemon juice into a small bowl, peel and devein your shrimp if not already done, and chop the parsley. Have all ingredients measured and within arm's reach before you start cooking, as this dish moves quickly once the pan gets hot.

Heat 3 tablespoons of olive oil and 3 tablespoons of butter together in a large skillet over medium-high heat until the butter foams and smells nutty, about 1-2 minutes. Add the minced garlic and cook for just 30-60 seconds, stirring constantly—you want it fragrant but not browned, as burnt garlic turns bitter. I like to use quality butter like Kerrygold here; the richer flavor really shines through in this simple dish.

Add the shrimp to the pan in a single layer, season with salt and pepper, and let them cook undisturbed for 1-2 minutes until they turn pink on the bottom. Flip each shrimp and cook for another 1-2 minutes on the second side until they're mostly cooked through but still slightly translucent in the center—they'll continue cooking as the sauce reduces.

Pour in the white wine and sprinkle the red pepper flakes over the shrimp, scraping up any flavorful browned bits from the bottom of the pan with your spoon. Simmer for 1-2 minutes until the wine reduces by about half, concentrating its acidity and flavor. The liquid should be noticeably reduced and slightly syrupy when you're ready for the next step.

Remove the pan from heat and stir in the remaining 3 tablespoons of butter, letting it melt into the sauce and create a silky emulsion. Add the lemon juice and onion powder, then gently toss in the chopped parsley. I find that taking the pan off heat before adding the final butter prevents the sauce from breaking and keeps it luxuriously glossy—this is a key step for restaurant-quality results.

Transfer the shrimp scampi to a serving dish or individual plates, making sure to spoon all the buttery sauce over the top. Serve immediately over pasta, rice, or crusty bread to soak up every drop of that golden sauce.