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Lightly season the shrimp all over with salt and pepper.
Heat the oil in a large skillet over high heat.
Add the garlic and cook until translucent and lightly browned, about 2 to 3 minutes.
Add the shrimp and sauté until pink and fully cooked, about 3 to 5 minutes.
Transfer cooked shrimp to a platter or plate.
In the same pan, over medium-high heat, add the wine, Worcestershire sauce, lemon juice, and stock. Bring to a boil.
Reduce heat to medium and cook until liquid is reduced by half, about 6 - 7 minutes.
Whisk in butter and season to taste with ½ tsp salt and ¼ tsp pepper.
Add shrimp to re-heat, tossing to coat well with sauce, for about 1 minute.
Sprinkle with parsley, just before serving. Serve directly over pasta or rice, or separately. Serve at once.