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Melt butter in a large skillet set over medium-high heat. Add garlic and cook for 30-60 seconds, just until fragrant, then add shrimp to the pan in an even layer.
Cook shrimp for 1-2 minutes, just until they begin to curl and turn a more opaque white color on the bottom. Stir in the wine or broth, lemon juice, salt, and pepper, then flip shrimp so that the opposite sides are on the bottom. Saute 1-2 minutes more, just until shrimp are fully cooked. The liquid will be very slightly reduced.
Toss shrimp to coat in the sauce. Garnish with more lemon, red pepper flakes, or a sprinkling of parsley, as desired. Serve and enjoy.