Bring a large pot of salted water to a rolling boil, then add the pasta and cook until just al dente, about 8 minutes. Drain and set aside, reserving a splash of pasta water.
While the pasta cooks, heat a large skillet over medium heat and pour in the olive oil, swirling to coat the bottom. Add the minced garlic and cook for about 30 seconds, until fragrant and just starting to turn golden.
Pat the shrimp dry with paper towels and season lightly with salt and pepper. Add them to the skillet and sear for about 2 minutes per side, until they turn pink, opaque, and develop a slight golden crust. Remove the shrimp and set aside.
Lower the heat to medium-low, then return the shrimp to the skillet. Add the reserved pasta water, lemon juice, and half of the chopped basil. Toss gently, cooking for another 1-2 minutes until everything is fragrant and well coated.
Add the cooked pasta to the skillet and toss gently with tongs to coat it evenly with the sauce, herbs, and shrimp. If the mixture seems dry, add a little more reserved pasta water to loosen it up.
Turn off the heat and stir in the remaining fresh basil, allowing its aroma to fill the kitchen. Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
Serve immediately, garnished with extra basil leaves if you like, and enjoy the bright, fragrant flavors of this simple seafood pasta dish.
