Pat the medium shrimp dry with paper towels and season with kosher salt and black pepper.

Heat a large skillet over medium-high heat and drizzle in olive oil. Once warm, add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.

In the same skillet, reduce heat to medium and add more olive oil if needed. Sauté minced garlic for about 1 minute until fragrant.

Pour in white wine and lemon juice, stir to combine, and bring to a boil. Reduce by half for about 4-5 minutes.

Sprinkle in dried herbs and let simmer for another minute.

Gradually add unsalted butter, stirring until fully melted and creamy.

Return shrimp to skillet, toss to coat, and heat for an additional 1-2 minutes.

Plate with a garnish of parsley and parmesan, serve hot with crusty bread or over pasta.