- 2 tbsp unsalted butter
- 2 tbsp olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- Pinch of crushed red pepper flakes
- 1 ¼ lbs 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