In a large skillet, melt 2 tablespoons of butter over medium heat. Once melted and bubbly, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on one side, then flip and cook for an additional 2-3 minutes until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, pour in the heavy cream and stir to combine with the garlic and residual shrimp juices. Bring to a gentle simmer, allowing the cream to thicken slightly.

Season the cream sauce with black pepper and salt to taste. Stir well to incorporate the flavors.

Return the cooked shrimp to the skillet and toss to coat them in the creamy sauce. Cook for another minute to heat through.

Remove the skillet from heat and stir in the remaining 2 tablespoons of butter until melted and the sauce is creamy.

Garnish with chopped fresh parsley. Serve immediately with lemon wedges on the side for squeezing over the shrimp.