In a medium-sized skillet heat olive oil and half of the butter (2 tbsp.) on medium heat. Add in chopped garlic cloves and stir until fragrant, about 30 seconds.
Add in shrimp and cook until they just begin to turn pink. They will need about 2 minutes on each side, so flip after 1-2 minutes.
After you flip the shrimp, add in white wine and let it reduce for about 2 more minutes.
Add in the salt, remaining butter, lemon juice, and fresh parsley. Stir to combine. Take off heat.
Serve with pasta, rice, zoodles, or a chunk of crusty bread!