Clean, devein, and shell shrimp, leaving the tail behind. Keep the shells and set aside. Lay peeled shrimp out on a napkin to dry.
Melt 2 TBSP butter in a non-stick pan over medium heat. Add garlic and reduce heat to medium-low.
Cook, stirring frequently, for 2 minutes. Add in white wine, and shrimp shells. Turn heat up to medium-high and cook until reduced by 3/4, and shells are pink and cooked.
Remove shells and discard. Add the remaining 6 TBSP of butter to pan along with parsley, garlic salt, and garlic powder and allow butter to melt. Reduce heat to medium and add shrimp. Cook until pink, making sure the center is white and not opaque, but being careful not to overcook. Add in lemon juice last 1 minute of cooking. Serve with pasta, rice, or your favorite side dish.