If your shrimp are fresh, pat them dry with paper towel before cooking. If still frozen, thaw quickly by placing them in a colander and let the cold tap water run through. It might take about 15 minutes.
In a large skillet, melt 3 tablespoons butter over medium-high heat.
Add minced garlic and cook 1-2 minutes until fragrant, stirring with a wooden spoon.
Add defrosted shrimp, and season with salt and pepper to your taste. Cook until shrimp starts to turn pink, about 2 minutes on each side.
Add in the remaining butter, lemon juice and parsley. Stir until butter is melted and everything is combined. Remove from heat.
Check seasoning and add more salt or pepper if needed. Garnish with lemon wedges and more chopped parsley. Serve with rice or paste, and enjoy!
For a lighter variation, you can replace the butter with olive oil.