Add olive oil to a large skillet over medium heat. Add wine, red pepper flakes and plenty of black pepper and bring to a simmer. Let wine reduce by half, about 2 minutes. Add the stick of scampi butter, melt and blend. Stir until hot.

Add shrimp and sauté until they just turn pink, 2 to 4 minutes depending upon their size. Stir in the basil leaves and serve over pasta or accompanied by crusty bread. Use lemon wedges for desired amount of lemon.