In a large skillet over medium heat, drizzle in 2 tablespoons of olive oil and wait for 1 minute until it shimmers. Add 4 minced garlic cloves and sauté for about 30 seconds until fragrant.

Add 1 pound of peeled and deveined shrimp in a single layer. Cook for 2-3 minutes on one side until they turn pink. Flip and cook for another 2-3 minutes until fully pink and tender.

Stir in 1 cup of halved cherry tomatoes and 1/2 cup of Kalamata olives. Cook for 3-4 minutes until tomatoes soften and release juices.

Drizzle 2 tablespoons of fresh lemon juice over the mixture and season with salt, pepper, and red pepper flakes if desired. Stir gently and cook for an additional 1-2 minutes.

Remove from heat and sprinkle 2 tablespoons of chopped parsley on top. Serve while hot with lemon wedges.