Begin by bringing a large pot of salted water to a boil over high heat. Add 8 ounces of your preferred pasta. Cook according to package instructions until al dente, typically around 8-10 minutes. Once done, drain the pasta in a colander, shaking gently to remove excess water.

In a large skillet, place 4 tablespoons of butter and heat over medium heat until melted, about 1-2 minutes.

Add 3 tablespoons of minced garlic to the skillet with the melted butter. Sauté for about 1 minute until fragrant.

Next, add 1 pound of peeled and deveined shrimp to the skillet, seasoning with 1 teaspoon of salt and 1 teaspoon of black pepper. Cook for approximately 3-4 minutes, stirring gently.

Once the shrimp are cooked, stir in 5 tablespoons of fresh lemon juice. Then, add the drained pasta directly into the skillet, tossing everything together for about 1-2 minutes.

Finally, remove the skillet from heat and sprinkle ¼ cup of freshly chopped parsley over the dish. Serve warm.