Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, about 8 minutes. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds, until it fills the kitchen with a warm, pungent aroma.
Add the shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side. They should squeak slightly when ready. Remove from the skillet and set aside.
Pour in the heavy cream into the skillet and bring to a gentle simmer, stirring constantly. Let it thicken slightly, about 2-3 minutes, until it becomes rich and velvety.
Stir in the grated Parmesan cheese and lemon juice. Season with salt and freshly ground pepper to taste. The sauce should be smooth, creamy, and fragrant with garlic and citrus.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Add a splash of reserved pasta water if the sauce needs loosening—it should be silky and cling to the pasta.
Mix the drained pasta into the skillet, tossing well to coat every strand with the creamy sauce. Cook together for 1-2 minutes over low heat to meld the flavors.
Adjust seasoning with additional salt, pepper, or lemon juice if needed. The sauce should be velvety, and the shrimp perfectly pink, with an inviting garlic aroma.
Serve immediately while hot, garnished with extra Parmesan or fresh herbs if desired. Enjoy the creamy, comforting flavors that evoke childhood nostalgia with every bite.
