Heat and coat a large non-stick skillet over medium heat. Season the shrimp with salt and pepper, and fry for 2 minutes on each side. Shrimp is cooked through when just turning pink. Transfer cooked shrimp to a bowl and set aside.
Melt butter in the same skillet you cooked the shrimp in, and saute the minced garlic until fragrant. Reduce heat and add in the heavy cream. Bring to a simmer and stir occasionally.
Add in the Parmesan cheese and allow the cheese to melt and the sauce to thicken. Salt and pepper to taste.
Toss the shrimp back into the pan. Squeeze in a bit of lemon juice and garnish with parsley.