Bring a large pot of salted water to a boil and cook the pasta until just shy of al dente, about 1 minute less than package instructions. Drain and set aside.
While the pasta cooks, season the shrimp with salt and pepper. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the shrimp for 2-3 minutes on each side until they turn pink and opaque. Remove from the pan and set aside.
Add butter to the same skillet and let it melt over medium heat. Sauté the minced garlic for about 30 seconds until fragrant, with a gentle sizzle and aroma filling the air.
Pour in the heavy cream and stir constantly as it warms, bringing it to a gentle simmer. Let it bubble slightly and thicken for 2 minutes, creating a silky sauce base.
Stir in the grated Parmesan cheese, lemon zest, and freshly squeezed lemon juice. Reduce heat to low and keep stirring until the cheese melts and the sauce becomes smooth and velvety.
Return the cooked shrimp to the skillet, tossing gently to coat them in the lemony Alfredo sauce. Warm everything together for about 1 minute, tasting and adjusting seasoning with salt or lemon if needed.
Add the drained pasta to the skillet and toss carefully to coat all the noodles evenly with the sauce. Warm through for 30 seconds and then remove from heat.
Garnish with chopped parsley and an extra squeeze of lemon if desired. Serve immediately while hot, with plenty of sauce clinging to each strand of pasta and shrimp.
