In a large shallow pan over medium-low heat, combine 6 tablespoons of salted butter with 2 tablespoons of extra virgin olive oil. Melt slowly, swirling gently for about 2-3 minutes.

Add 10 minced cloves of garlic to the pan and sauté for 3-5 minutes, stirring regularly until fragrant and lightly golden.

Stir in 3-4 tablespoons of Calabrian chili paste into the mixture and cook for another minute, allowing the flavors to meld.

Add half of the chopped cilantro, stir well, and cook for about 1 minute until combined.

Season 1.5 pounds of shrimp with salt and add them to the pan in a single layer. Cook for 2-3 minutes on each side until pink and opaque.

Remove from heat and garnish with the remaining chopped cilantro. Serve alongside crusty bread to enjoy the sauce.