Heat that tablespoon of olive oil in a large skillet over medium-high heat—you want it hot but not smoking. Pat your shrimp completely dry with paper towels (this is the secret to getting them golden). Season them with a pinch of salt and pepper. Once the oil shimmers, add the shrimp and sear for 90 seconds per side until they're light pink.

Don't panic if they're not fully cooked yet—we're finishing them in just a second. Transfer the shrimp to a clean plate and set aside. Your pan should still have some stuck-on bits from the shrimp (that's flavor gold, not a mistake).

Lower the heat to medium and add 4 tablespoons of butter to the same skillet. Let it melt completely, about 60 seconds, while you smell the most amazing buttery aroma ever. The pan will look gorgeously golden—that's exactly what you want.

Toss in your 3 minced garlic cloves and cook for exactly 30 to 45 seconds until fragrant. I always set a timer because garlic burns in a blink and then everything tastes bitter. Stir constantly so every piece gets coated in that melted butter.

Pour in your 2 tablespoons of lemon juice and add the capers, stirring everything together for about 15 seconds. The sauce will smell citrusy and briny at this point. This is where your shrimp scampi recipe really comes together—the flavors hit different with fresh lemon.

Return the shrimp to the skillet and toss everything together gently for about 60 to 90 seconds. The shrimp finish cooking through in this butter sauce (they'll turn completely opaque and curl slightly). Sprinkle in the red pepper flakes and give it one final toss.

Turn off the heat and stir in your fresh chopped parsley right before serving. I never add it while cooking because the heat kills the fresh flavor. Taste the sauce and add more salt or lemon if you want—cooking is about adjusting as you go, not following rules exactly.