In a large skillet, melt the butter over medium heat.

Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.

Add the shrimp to the skillet and season with salt, pepper, and red pepper flakes (if using). Cook until the shrimp turn pink, about 3-4 minutes.

Pour in the white wine or chicken broth and lemon juice, and allow it to simmer for 2-3 minutes until slightly reduced.

Remove from heat and stir in chopped parsley.

Serve the shrimp scampi over cooked pasta or rice and drizzle with additional melted butter if desired.