Shrimp Scampi

I'm almost certain that I took this recipe from the New York Times Cooking column online, so I am going to attribute it to that source even though Shrimp Scampi recipes are pretty ubiquitous. And yummy. 

Ingredients:
• 2 tablespoons butter
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• ½ cup dry white wine or broth
• ¾ teaspoon kosher salt, or to taste
• ⅛ teaspoon crushed red pepper flakes, or to taste
• Freshly ground black pepper
• 1 ¾ pounds large or extra-large shrimp, shelled
• ⅓ cup chopped parsley
• Freshly squeezed juice of half a lemon
• Cooked pasta or crusty bread

Methods:
In a large skillet, melt butter with olive oil. Add the garlic and sauté, about 1 minute. Add the wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer. Let the wine reduce by half, about 2 minutes. Add the shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta.