Saute the garlic in the melted butter until soft, about 2 minutes.
Stir in the lemon juice, white wine, parsley, salt and pepper.
Simmer for 3 minutes to reduce the liquid, stirring occasionally.
Add shrimp and cook until it turns pink, about 5 minutes.
Serve over rice or toss with pasta.
Notes
Substitute 2 Tablespoons of chopped fresh parsley instead of the dried herbs. Or use use basil, oregano or Italian seasoning instead of the parsley if you prefer.
For a bit of a kick, add ¼ teaspoon crushed red pepper flakes at the same time as the lemon juice and white wine.
Cook the shrimp just until it turns pink. They will get tough if left on the heat for too long.