Begin by heating 2 tablespoons of olive oil and ¼ cup of butter in a large nonstick pan over medium-high heat. Once the butter has melted and begins to bubble, add the fresh tiger shrimp in batches, cooking them for about 1 minute per side until they turn pink and are opaque. Carefully remove the shrimp from the pan and set them aside on a plate while you prepare the sauce.

Lower the heat to medium and add the remaining ¼ cup of butter to the same pan, allowing it to melt. Once melted, stir in the minced garlic and lemon zest, cooking for roughly 1 minute until fragrant and the garlic is lightly golden.

Return the sautéed tiger shrimp to the pan, tossing them gently in the garlic butter sauce. Add 2 tablespoons of lemon juice and ⅛ teaspoon of Italian seasoning, mixing until the shrimp are fully coated and heated through, about 1-2 minutes.

Once the shrimp are well combined with the sauce, remove the pan from the heat. Dish out the Garlic Butter Tiger Shrimp onto serving plates and sprinkle with 2 tablespoons of chopped parsley for a fresh touch.