Rinse the shrimp under cold water and pat dry with paper towels. Season lightly with salt and pepper.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add the minced garlic and red pepper flakes, cooking for about 1 minute until fragrant but not browned.

Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes on one side until they turn pink, then flip and cook for an additional 1-2 minutes until fully cooked.

Once the shrimp are cooked, pour in the white wine (if using), lemon juice, and lemon zest. Allow the mixture to simmer for 2-3 minutes, letting the sauce reduce slightly.

Remove the skillet from heat, then stir in the remaining 2 tablespoons of butter until melted and combined. Adjust seasoning with salt and pepper to taste.

Gently fold in the chopped parsley and basil, mixing to combine.

Serve the shrimp scampi over cooked pasta or with crusty bread to soak up the delicious garlic lemon butter sauce.