1 1/2 c. olive oil
1/2 c. (1 stick) unsalted butter, cut into pieces
8 med.-to-lg. garlic cloves, finely chopped
1 1/2 tbsp. crushed red pepper flakes
36 med. shrimp (about 3/4 lb.), shelled and deveined
1 green bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
1 red bell pepper, stemmed, seeded, and cut into 1/4-inch pieces
1/3 c. lemon juice
1/4 c. chopped fresh parsley
1 1/2 tsp. salt

In a large skillet, heat the olive oil and the butter over moderate-to-high heat. Add the garlic and pepper flakes; saute for about 30 seconds.

Add the shrimp and diced green and red peppers; saute for 2-3 minutes, until shrimp turns pink and are just cooked through. Carefully stir in the lemon juice, parsley, and salt. Serve immediately over cooked pasta.