In a medium saucepan, pour in 1 cup of Prosecco and bring it to a gentle boil over medium-high heat. Reduce heat and let it simmer for about 10 minutes until reduced by half.

Remove from heat and whisk in the juice of one freshly squeezed lemon. Gradually add in 4 tablespoons of unsalted butter, stirring until fully melted. Toss in 2 cloves of crushed garlic and a few slices of lemon.

Carefully add 1 pound of deveined shrimp into the warm poaching liquid, ensuring they are fully submerged. Return to low heat and gently cook for about 2-3 minutes until the shrimp are bright pink and opaque.

Using a slotted spoon, transfer the poached shrimp to a serving platter and drizzle the remaining Prosecco butter sauce over the top.