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Pat the shrimp dry with paper towels. Season with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for 1-2 minutes, stirring constantly, until fragrant.
Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.
Add the chicken broth and lemon juice, and let the sauce simmer for another 3-4 minutes until slightly reduced.
Return the shrimp to the skillet, tossing to coat in the sauce. Let it cook for 1 minute to warm through.
Stir in the fresh parsley and adjust the seasoning with salt and pepper, if needed.
Serve the shrimp scampi immediately with lemon wedges.