Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8 minutes. Drain, reserving a splash of the pasta water, and set aside.
While the pasta cooks, heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once shimmering, add the sliced garlic and cook for about 30 seconds until fragrant and lightly golden.
Add the chopped sun-dried tomatoes to the skillet and toast for 1-2 minutes, stirring often until their aroma is smoky and they begin to soften slightly.
Push the garlic and tomatoes to one side of the skillet. Place the shrimp in the cleared area, season with salt and pepper, and cook for 2-3 minutes per side, until pink and just cooked through. You’ll see them turn a vibrant pink and curl slightly.
Deglaze the pan with a splash of the reserved pasta water and squeeze in the lemon juice. Use a spoon to scrape up any browned bits from the bottom of the skillet, releasing flavor.
Add the cooked pasta directly into the skillet and toss everything together, coating the noodles with the fragrant oil, garlic, and sun-dried tomatoes. If it looks a bit dry, stir in a little more reserved pasta water to loosen the sauce.
Finish by sprinkling chopped fresh herbs over the pasta and giving it a gentle toss. Taste and adjust seasoning with salt, pepper, or lemon juice as needed.
Serve the shrimp pasta hot, garnished with extra herbs and a drizzle of olive oil if desired. Enjoy the smoky, tangy flavors in every bite!
