Cook a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8 minutes. Drain, reserving ½ cup of pasta water, and set aside.
While the pasta cooks, heat a large skillet over medium-high heat. Add a tablespoon of butter and let it melt and foam, filling the kitchen with a nutty aroma.
Add the shrimp to the skillet in a single layer. Sear for about 2-3 minutes per side until pink and opaque, then transfer to a plate using a slotted spoon. Keep the skillet warm but remove the shrimp to prevent overcooking.
Reduce the heat to medium and add another tablespoon of butter to the same skillet. Once melted, add the minced garlic and sauté until fragrant, about 30 seconds, until you hear a gentle sizzle and see the garlic turn golden.
Pour in the white wine (if using) and let it simmer for about a minute, allowing the alcohol to evaporate and the sauce to slightly reduce, filling the air with a fragrant aroma.
Return the cooked shrimp to the skillet, tossing gently to coat them in the garlic butter sauce. Add the cooked pasta and stir to combine, ensuring each strand is coated with the sauce.
Pour in the lemon juice and add a splash of reserved pasta water if the sauce feels too thick. Stir well, letting the butter coat everything evenly and create a silky finish.
Season with salt and freshly ground pepper to taste. Add chopped parsley and toss again to distribute the herbs evenly.
Remove from heat and let the pasta sit for a minute to settle. Serve immediately, garnished with extra parsley or lemon zest if desired, for a fresh, vibrant finish.
