In a large skillet, heat the olive oil over medium heat.

Add the minced garlic and red pepper flakes to the skillet, and cook for 1-2 minutes until the garlic is fragrant.

Add the shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through.

Remove the shrimp from the skillet and set aside.

Pour the white wine and lemon juice into the skillet, and bring to a simmer.

Cook for 2-3 minutes, until the liquid has reduced slightly.

Return the shrimp to the skillet and toss to coat in the sauce.

Add the chopped parsley and season with salt and pepper to taste.

Serve hot and enjoy!