Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 8 minutes. Before draining, scoop out 1 cup of starchy pasta water and set aside, then drain the pasta.
While the pasta cooks, peel and devein the shrimp if not already prepared. Pat them dry with paper towels.
Heat a large skillet over medium-high heat. Add olive oil and butter, letting the butter melt and foam slightly. Add the shrimp in a single layer, cooking for 2-3 minutes per side until pink and opaque. Remove the shrimp from the skillet and set aside.
Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, stirring constantly. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally, until slightly thickened, about 2 minutes.
Gradually add ½ cup of the reserved pasta water to the sauce, stirring vigorously. Watch as the sauce transforms into a silky, glossy consistency. Add more pasta water if needed to reach your desired creaminess.
Stir in the grated Parmesan cheese until melted and smooth. Return the cooked shrimp to the skillet and toss to coat in the sauce.
Add the cooked pasta to the skillet and gently toss everything together until the pasta is evenly coated and heated through, about 1 minute.
Squeeze fresh lemon juice over the dish and give it a final toss. Taste and adjust seasoning with salt and pepper as needed. The sauce should be creamy, glossy, and clinging to every strand of pasta.
Serve immediately, garnished with extra Parmesan or fresh herbs if desired. Enjoy your rich, silky Shrimp Alfredo!
