Preheat your oven to 375°F (190°C). Slice French bread thickly and spread a mix of softened butter, minced garlic, and chopped parsley evenly on each piece. Bake for 8-10 minutes until golden and crispy.

In a large skillet, heat olive oil and a tablespoon of butter over medium heat. Add minced garlic and sauté for 1-2 minutes. Cook seasoned shrimp for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.

In the same skillet, add another tablespoon of butter and a splash of white wine or chicken broth. Simmer for 1-2 minutes, scraping up flavorful bits. Stir in lemon juice and red pepper flakes, then add another tablespoon of butter.

Return cooked shrimp to the skillet, tossing to coat in the sauce. Cook for another minute, allowing shrimp to soak up flavors. Sprinkle in fresh parsley.

Divide shrimp and sauce among bowls. Drizzle extra sauce on top and serve with garlic bread on the side.