Start by bringing a large pot of salted water to a boil, then cook the pasta until just shy of al dente, about 1 minute less than package instructions. Drain and set aside.
While the pasta cooks, heat your large skillet over medium-high heat. Add a tablespoon of butter or oil, then toss in the shrimp. Sear for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining butter and minced garlic. Sauté for about 30 seconds until fragrant and golden, filling the kitchen with a warm, garlicky aroma.
Pour in the heavy cream, stirring constantly as it begins to bubble gently. Let it simmer for 1-2 minutes until slightly thickened, creating a velvety base.
Add the grated Parmesan cheese and lemon zest to the skillet. Stir continuously until the cheese melts fully, forming a smooth, glossy sauce that coats the back of a spoon.
Return the cooked shrimp to the skillet, then add the drained pasta. Toss everything together gently over low heat, ensuring the sauce evenly coats the shrimp and pasta, with a silky, inviting sheen.
Taste the sauce and season with salt and pepper as needed. For a bright finish, squeeze a little lemon juice if desired. Serve immediately, garnished with additional Parmesan or fresh herbs if you like.
