Garlic Lemon Shrimp

I had a giant lemon and used the juice from all of it - and so this came out super lemony. I think it would have been nice with just a tablespoon of lemon juice instead of what probably amounted to 1/3 of a cup or so. 

• 
  454 g (1 lb) of deveined shrimp (or up to 1.5 pounds)
  
• 5 cloves of garlic, minced
• 1 stick of butter (half a cup, divided)
• salt + pepper
• 1/4 c chicken broth
• some fresh lemon juice (1/2-1 small lemon)

1. Thaw the shrimp and peel, leaving tail on (optional, for extra flavor). 
2. Melt 2 tablespoons of butter in pan. Add shrimp. Salt and pepper. Cook for 2-2.5 min until pink, flipping after 1 min. Remove to bowl.
3. Add 1 more tablespoon of butter and saute the garlic until aromatic. Add the lemon juice and broth. Bring to boil then simmer until reduced. Add remaining butter 1 tablespoon at a time, stirring until incorporated.
4. Add shrimp back to pan and stir. Garnish with fresh or dried parsley.
5. Serve with pasta and vegetables.