Melt half the butter in a thick bottomed pan and add the garlic. Fry until soft then add the shrimps. Stir to combine, then season and add half the lemon juice.
Cook the peas in boiling salted water until tender. Drain and add to the shrimps.
Cook the tagliatelle in boiling salted water until al dente. Drain and add to the shrimp and peas.
Add the mint and the remaining butter and lemon juice. Toss well, check the seasoning and serve.