Melt 2 tablespoons of butter in a large skillet and mix with 2 tablespoons of olive oil.
Add chopped garlic and red pepper and fry for about 3 to 5 minutes. Peeled shrimp, salt and pepper in a saucepan and cook until they turn pink, for 2 to 3 minutes. Remove the shrimp from the pan, set aside.
Add wine and lemon juice to the roasted garlic in a pan and bring to a boil. Add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil.
When the butter has melted, transfer the shrimp to a pan, add the chopped parsley. Mix well and season with salt and pepper.