Pour in the olive oil. No one will haul you off to jail if you use a little more than one tablespoon.
When the butter is melted and bubbling, add the pul biber.
Sauté the pul biber for about two minutes. Adjust heat down to medium low if the butter seems like it wants to burn. The reason we sauté the pepper first is to extract some of its red color into the butter.
Add the sliced garlic and cook for about 30 seconds, then add the shrimp one-by-one in a single layer. Cook shrimp for about one minute on each side. Season with more pul biber, if desired, and sprinkle a few pinches of parsley over the shrimp.
Serve immediately in the skillet with lots of crusty bread. Afiyet olsun!