Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain, reserving a splash of pasta water, and set aside.
While the pasta cooks, season your shrimp with a pinch of salt and pepper. Heat the skillet over medium-high heat and add the olive oil. Once shimmering, toss in the shrimp.
Sauté the shrimp for about 2-3 minutes per side until they turn pink and opaque with a slight curl. Remove them from the skillet and set aside.
In the same skillet, add the minced garlic and sauté gently over medium heat for about 30 seconds until fragrant and golden. Be careful not to burn it.
Add the cooked pasta to the skillet and toss to coat in the garlic-infused oil. Pour in a splash of reserved pasta water to loosen the sauce and create a silky coating.
Stir in the basil pesto, starting with 3 tablespoons, and toss everything together until evenly coated. Adjust with more pesto or pasta water if needed for consistency.
Return the sautéed shrimp to the skillet and toss gently to combine. Let everything heat through for another minute or so.
Squeeze fresh lemon juice over the pasta, then grate some Parmesan cheese on top. Toss once more for a bright, flavorful finish.
Serve immediately on warm plates, garnished with extra basil if desired. Enjoy the fragrant, glossy pasta while hot!
