Prepare the Shrimp:
* If your shrimp are not already peeled and deveined, do so now. You can leave the tails on for a more attractive presentation, especially for appetizers, or remove them for easier eating in dishes like pasta or tacos.
* Rinse the shrimp under cold water and then pat them thoroughly dry with paper towels. This step is crucial for getting a good sear and preventing them from steaming in the pan.
* Place the dried shrimp in a medium bowl. Season them with 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Toss gently to coat evenly. Set aside.

2. Prepare Aromatics and Other Ingredients:
* Mince the garlic cloves.
* Juice the lemon.
* Chop the fresh parsley.
* Have all your other sauce ingredients (butter, olive oil, red pepper flakes, smoked paprika, wine/broth if using) measured and ready by the stovetop. Shrimp cooks very quickly, so having everything prepped (mise en place) is key.

3. Start the Sauce & Sauté Aromatics:
* Place a large skillet or frying pan (12-inch is ideal) over medium to medium-high heat.
* Add the 2 tablespoons of olive oil and 2 tablespoons of the butter to the skillet. Allow the butter to melt.
* Once the butter is melted and slightly foamy, add the minced garlic, 1 – 1.5 teaspoons of red pepper flakes, and 1/2 teaspoon of smoked paprika (if using).
* Cook, stirring constantly, for about 30 seconds to 1 minute, until the garlic is fragrant and lightly golden, and the spices are toasted. Be very careful not to burn the garlic or red pepper flakes, as this will make them bitter. Reduce heat if necessary.

4. Deglaze (Optional Step):
* If using white wine or broth, pour it into the skillet. Bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon or spatula (this is called deglazing and adds a lot of flavor).
* Let the liquid simmer and reduce by about half, which should take 1-2 minutes.

5. Cook the Shrimp:
* Add the seasoned shrimp to the skillet in a single layer. Try not to overcrowd the pan; if necessary, cook the shrimp in two batches to ensure they sear properly rather than steam.
* Cook the shrimp for 1-3 minutes per side. The exact time will depend on the size of your shrimp and the heat of your pan.
* Flip the shrimp once they turn pink on the bottom and begin to curl. They are cooked when they are opaque throughout and have formed a “C” shape. An overcooked shrimp will form a tight “O” shape and be tough. Do not overcook!

6. Finish the Sauce & Serve:
* Once the shrimp are just cooked through, remove the skillet from the heat (or turn the heat to very low).
* Add the remaining 2 tablespoons of butter, the 2-3 tablespoons of fresh lemon juice, and the 1/4 cup of chopped fresh parsley to the pan.
* Swirl the pan or stir gently to melt the butter and combine all the ingredients, creating a luscious sauce that coats the shrimp. If using hot sauce, stir it in now.
* Taste the sauce and adjust seasoning if necessary – you might want a little more salt, lemon juice, or red pepper flakes.

7. Garnish and Serve Immediately:
* Transfer the Spicy Shrimp and all the delicious sauce to a serving platter or individual bowls.
* Garnish with additional fresh parsley and serve with lemon wedges on the side for those who want an extra citrusy zing.
* Serve immediately while hot.