Bring a large pot of salted water to a rolling boil and cook the linguine until just al dente, about 9 minutes. Drain, reserving 1/4 cup of pasta water, and set aside.
While the pasta cooks, pat the shrimp dry and season lightly with salt, pepper, and a pinch of chili flakes for a gentle heat.
Heat the olive oil in a large skillet over medium heat until shimmering and fragrant. Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant and just starting to turn golden.
Add the seasoned shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink, opaque, and slightly firm, then remove with a slotted spoon and set aside.
In the same skillet, squeeze in the juice of one lemon and add the lemon zest. Stir to combine, scraping up browned bits from the bottom of the pan. Add the reserved pasta water to loosen the sauce and create a silky base.
Return the cooked linguine to the skillet, tossing gently to coat the noodles in the bright, flavorful sauce. Cook for 1-2 minutes until everything is nicely combined and glossy.
Add the cooked shrimp back into the skillet along with chopped parsley. Toss everything together and taste—adjust seasoning with more salt, pepper, or chili flakes if desired. The dish should smell fresh and bright, with a vibrant lemon aroma.
Serve immediately, garnished with extra parsley and lemon zest for a fresh finish. Enjoy the lively contrast of acidity and richness in each flavorful bite.
