Prep the shrimp: Pat the shrimp dry with paper towels. Dry shrimp brown better and won’t steam.

Make the buttery marinade: In a bowl, whisk together melted butter, olive oil, garlic, lemon zest, lemon juice, red pepper flakes, salt, pepper, and white wine or broth if using.

Toss and marinate briefly: Add shrimp to the bowl and toss to coat. Let sit for 5–10 minutes while you heat the air fryer. Don’t marinate longer or the lemon can start to “cook” the shrimp.

Preheat the air fryer: Set to 400°F (200°C) for 3 minutes. Preheating helps the shrimp sear.

Arrange the shrimp: Lightly oil or line the basket with a perforated liner. Place shrimp in a single layer, leaving a little space between each. Spoon a bit of the marinade over the top. Reserve any extra marinade in the bowl.

Air fry: Cook for 3–4 minutes. Flip the shrimp, spoon on a little more marinade, and cook 2–3 minutes more, until the shrimp are pink, opaque, and slightly curled. Total time is usually 6–7 minutes, depending on size.

Make a quick pan sauce (optional but great): While the shrimp cooks, pour any remaining marinade into a small skillet. Simmer 1–2 minutes over medium heat until slightly thickened. Whisk in the extra 1 tablespoon butter for a silky finish.

Toss and finish: Transfer cooked shrimp to a bowl. Pour the warm sauce over the top, add parsley, and toss gently. Taste and adjust with a squeeze of lemon, a pinch of salt, or more red pepper flakes.

Serve: Enjoy right away with lemon wedges. Serve over pasta, zucchini noodles, rice, or with crusty bread to soak up the sauce.