Heat the butter in a very large (14-inch) skillet over medium-high heat. Add the garlic and red pepper flakes. Cook, stirring, for one minute.
Add the shrimp, wine, and kosher salt. Cook, stirring, over medium-high heat, until the shrimp are pink and opaque, about 5 minutes.
Remove the shrimp from the heat. Stir in the lemon juice, parsley, and black pepper. Toss to combine and serve.
As with most shrimp recipes, the most important thing when making this recipe is to avoid overcooking the shrimp.Once you add them to the saucepan, cook them just until they turn pink and opaque, then remove them immediately from the heat and serve. When overcooked, they become dry and rubbery.