Shrimp Scampi on Pasta

This is a wonderful and easy recipe.  I have enjoyed this dish out in restaurants, but I am very picky about my shrimp.  I do not like them to be too big, and I do not like them undercooked, so it turns out that I at least should make it at home.  At least once a month.  Maybe more.

• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• ½ cup dry white wine or broth
• ¾ teaspoon kosher salt, or to taste
• ⅛ teaspoon crushed red pepper flakes, or to taste
• Freshly ground black pepper
• 1 ¾ pounds large or extra-large shrimp, shelled
• ⅓ cup chopped parsley
• Freshly squeezed juice of half a lemon
• Cooked pasta 

1. In a large skillet, melt butter with olive oil. Add garlic and sauté until fragrant, about 1 minute. Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes.
2. Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta or accompanied by crusty bread.