Heat olive oil (2 tbsp) in a large skillet over medium heat. Add sliced garlic (4 cloves) and red pepper flakes (¼ tsp). Cook gently, stirring, until garlic is pale golden (about 1-2 minutes). Do not let it brown.

Garlic burns at 375°F—watch like a hawk. Brown garlic is bitter. • Garlic slices are translucent with golden edges • Gentle sizzle, aromatic garlic smell (not burnt)

Add shrimp to the pan in a single layer. Season with salt (½ tsp) and pepper. Cook without moving for 1 minute until bottom is pink. Flip and cook 1 more minute.

Don't move them—let one side sear first • Shrimp turn from gray to pink-orange • Shrimp sizzle, smell sweet and briny

Add wine to the pan. Bring to a simmer and cook for 1 minute, letting alcohol evaporate.

Brief simmer cooks off raw alcohol taste • Liquid reduces slightly, shrimp finish cooking • Sharp alcohol smell fades to fruity wine aroma

Remove pan from heat. Add cold butter cubes and swirl the pan constantly (do not stir with a spoon) until butter melts and creates a creamy sauce.

Agitation + Cooling = Emulsion. Swirl, don't stir. • Sauce is pale, opaque, and glossy—emulsified • Sauce thickens and becomes silky

Stir in lemon (1 whole) juice and parsley. Taste and adjust seasoning.

C-shape = perfect. O-shape (tightly curled) = overcooked. • Shrimp are pink, curled, coated in creamy sauce • Bright lemon and herb aroma

Serve immediately over pasta or with crusty bread.

Serve immediately—emulsion breaks as it cools • Shrimp and sauce coat pasta