- 2 Tbsp. unsalted butter
- 2 Tbsp. olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- pinch of crushed red pepper flakes
- 1 ¼ pounds large or extra-large shrimp, shelled
- salt and pepper, to taste
- ½ cup dry white wine or vermouth
- 1 (3.5 oz.) tub Epicurean Butter Lemon Garlic Herb Flavored Butter
- ¼ cup chopped parsley