Rinse shrimp under cold water, allow to drain, and set aside

In a shallow pan or cast iron skillet, heat the olive oil and butter over low heat. Add the minced garlic and sauté for 3 to 4 minutes until the garlic begins to brown at the outside. Pour in the chicken stock, salt, and pepper to allow to reduce by half for an additional 2 minutes.

Place the shrimp in an even layer at the bottom of the pan. Allow the shrimp to cook for 3 to 4 minutes until pink on one side, then flip the shrimp and cook for an additional 3 to 4 minutes on the other side until shrimp is fully cooked. Add the lemon juice and parsley, and stir well to combine.

Serve the shrimp and sauce over angel hair pasta or garlic bread, and enjoy!