Step 1

Season shrimp with salt and pepper, to taste.

Step 2

Melt 2 tablespoons butter in a large cast iron skillet over medium high heat. Working in batches, add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Step 3

Stir in garlic until fragrant, about 1 minute.

Step 4

Stir in chicken stock and lemon juice. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes.

Step 5

Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.

Step 6

Stir in shrimp and gently toss to combine.

Step 7

Serve immediately, garnished with parsley leaves, if desired.