In a large skillet, melt butter with olive oil.
Add garlic and sauté until fragrant, about 1 minute.
Add wine or broth, salt, red pepper flakes and plenty of black pepper and bring to a simmer.
Let wine reduce by half, about 2 minutes.
Add the white beans and heat through, approx 3-4 minutes.
Add shrimp and peas and sauté until shrimp just turn pink, 2 to 4 minutes depending upon their size. Stir in the parsley and lemon juice and serve over pasta, rice or with crusty bread.
Find more of Pamela's gluten-free recipes at PamelasGlutenFreeRecipes.com.