Gather all your ingredients to ensure a smooth cooking process. Mince garlic and chop shallots.

In a large skillet, melt the butter over medium heat. Add shallots and garlic, sauté until fragrant.

Increase heat, add shrimp, cook until pink and opaque. Set shrimp aside.

Pour in white wine, scrape brown bits, and add broth; bring to a simmer. Stir in heavy cream and lemon juice.

Simmer sauce for 2-3 minutes to thicken, then return shrimp to skillet and coat in sauce.

Plate the shrimp, garnish with fresh herbs, and serve immediately.