Bring a large pot of salted water to a boil, then add the pasta. Cook until just al dente, about 8 minutes, then drain, reserving a cup of pasta water. Set aside.
While the pasta cooks, season the shrimp with a pinch of salt and pepper. Heat a large skillet over medium-high heat, then add olive oil. Once shimmering, add the shrimp and sauté for 2-3 minutes per side until pink and slightly caramelized. Remove the shrimp and set aside.
Add butter to the same skillet, then toss in the minced garlic. Sauté for about 30 seconds until fragrant and lightly golden, stirring constantly to prevent burning.
Pour in the heavy cream, then bring it to a gentle simmer. Let it cook for 2-3 minutes until slightly thickened and velvety, stirring occasionally.
Zest the lemon directly into the sauce, then squeeze in half of the lemon juice. Stir well to combine, and taste for brightness. Add salt and pepper as needed.
Return the cooked shrimp to the skillet, tossing gently in the sauce to coat. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up and create a glossy finish.
Add the drained pasta directly into the skillet. Toss everything together over low heat, allowing the sauce to cling to the noodles and absorb those bright, aromatic flavors.
Finish by stirring in the chopped parsley and a squeeze of fresh lemon juice for extra zing. Taste and adjust seasoning if needed.
Serve immediately, garnished with additional parsley or lemon wedges if desired. Enjoy the creamy, zesty pasta while hot, with the tender shrimp and lively sauce as the star of the plate.
