Preheat your oven to 375°F (190°C). Slice the crusty bread into hearty pieces. Combine softened butter with minced garlic and spread generously on each slice. Arrange on a baking sheet and bake for 8-10 minutes until golden-brown.

Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add 3 cloves of minced garlic and sauté for 30 seconds. Add the large shrimp, seasoned with salt and pepper. Cook for 2-3 minutes on each side until pink and opaque, then transfer to a plate.

Add another tablespoon of butter and 1/2 cup of white wine or chicken broth to the skillet. Increase heat to medium-high, scraping up the bits left from the shrimp, and simmer for 2-3 minutes.

Return the cooked shrimp to the skillet. Squeeze in the juice of half a lemon and sprinkle in red pepper flakes. Toss for about a minute to coat the shrimp in the sauce.

Spoon shrimp scampi into bowls, including plenty of sauce. Garnish with chopped parsley and serve warm with garlic bread for dipping.