If your shrimp is frozen, start by thawing the shrimp first. Mine took 5 minutes to thaw.

Place the shrimp on a cutting board and pat dry on both sides with paper towels. Season the shrimp with ¼ teaspoon salt and ¼ teaspoon black pepper. Set the shrimp to the side.

In a large 12-inch skillet, add the olive oil and butter and heat over medium heat. Once the skillet is hot, add the minced garlic and sauté for 30 seconds.

Next add ¼ teaspoon salt, ¼ teaspoon black pepper, Creole seasoning, and the chicken broth. Whisk everything together and simmer the sauce for 2-3 minutes, allowing it to reduce by roughly half.

Now add the shrimp to the skillet. Cook the shrimp for roughly 2 minutes on the first side, just until it is pink and opaque.

Flip the shrimp and cook on the second side. Stir in the chopped parsley, lemon juice, and chili flakes (optional). Cook for roughly 2 minutes on the second side.

Remove the skillet from the heat. Toss the shrimp with the sauce and serve over a bed of pasta with extra fresh parsley and lemons.