After sauté pan is heated, sear the shrimp on each side until opaque. Add minced garlic to sear.
Add white wine until it comes about ½ way up the shrimp, then add red sauce and swirl in the Pulgra butter. Remove shrimp and set in a small serving bowl as to not overcook.
Reduce remaining sauce until a creamy, well-incorporated consistency. Add with lemon squeeze, salt and pepper and parsley.
Top the shrimp, serve with warm, rustic ciabatta bread.