2 pounds shrimp peeled and deveined, tails intact or removed

¼ cup, plus 2 tablespoons butter divided

6 cloves garlic minced

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

2 tablespoons fresh lemon juice about ½ of a medium-sized lemon

1 tablespoon fresh Italian parsley

cooked pasta or rice for serving, if desired

Place the shrimp in a colander and rinse with cold water. Line a large plate or tray with paper towels and place the shrimp on the towels. Pat dry with additional paper towels. Set aside next to the stove.

Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.

Add the shrimp to the pan and sprinkle with salt and pepper. Cook for about 2 minutes. Flip and cook for 1-2 minutes on the other side.

Add the remaining ¼ cup butter and lemon juice. Cook, while stirring, for another minute or so. Remove from the heat as soon as the butter has melted. Take care not to overcook the shrimp.

Taste a shrimp and add more salt and pepper or lemon juice, if desired. Sprinkle with parsley before serving over pasta or rice, if desired.