Procedure:
Melt the butter in a large nonstick skillet over medium heat. Add in garlic; stir/saute 2 minutes. Add in shrimp; stir/saute 2-3 minutes or until shrimp turns pink. Season with salt and pepper; transfer to a warm serving platter.
Add wine and lemon juice to skillet; bring to a boil; boil 30 seconds. Decrease heat, return shrimp to the pan, add in chopped parsley; stir until heated through.
Transfer to a serving plate; garnish with parsley sprigs and serve immediately.