Pat the shrimp dry with paper towels and season lightly with salt and pepper. Prepare all ingredients ahead of time for a smooth cooking process.
Heat a large skillet over medium-high heat until hot, then add oil and let it shimmer. Place the shrimp in a single layer and sear without moving for about 2 minutes, until the edges start to turn golden and develop a smoky crust.
Flip the shrimp with tongs and cook for another 1-2 minutes until fully opaque and pink. Remove the shrimp from the pan and set aside, leaving the flavorful crust in the pan.
Reduce the heat to medium and add butter to the same pan. Once melted and fragrant, add minced garlic and sauté for about 30 seconds until it becomes aromatic and slightly golden.
Pour in the heavy cream, stirring constantly to incorporate the garlic and butter. Bring the mixture to a gentle simmer, watching for bubbles around the edges.
Gradually stir in the grated Parmesan cheese until the sauce is smooth, thickened, and glossy. If needed, loosen the sauce with a splash of pasta water or milk to reach your desired consistency.
Add the cooked pasta directly into the sauce, tossing gently to coat every strand evenly. Return the seared shrimp to the pan and fold into the sauce, allowing everything to heat through for 1-2 minutes.
Taste and adjust seasoning with salt, pepper, and red pepper flakes if using. The sauce should be velvety, the shrimp smoky and tender, and the pasta coated in a rich, creamy sauce.
Serve immediately, garnished with extra Parmesan or fresh herbs if desired. Enjoy the smoky, creamy goodness of this quick skillet meal!
