Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente, about 1 minute less than package instructions. Drain, reserving 1/4 cup of pasta water, then set aside.
Pat the shrimp dry with paper towels and season lightly with salt and pepper. Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil, swirling to coat the pan.
Add the shrimp in a single layer and cook for 2-3 minutes until they turn bright pink and opaque, flipping halfway. Remove with tongs or a slotted spoon and set aside.
12 large shrimp
Lower the heat to medium. Add 2 tablespoons of butter and the minced garlic to the same skillet. Sauté for about 30 seconds until the garlic is fragrant and golden, filling the air with a warm, garlicky aroma.
12 large shrimp
Pour in the reserved pasta water, scraping up any browned bits from the bottom of the skillet. Add the grated Parmesan, stirring constantly until melted and the sauce turns creamy, glossy, and slightly thickened.
12 large shrimp
Return the cooked shrimp to the skillet, tossing them gently in the sauce. Add the cooked pasta and toss everything together until well coated. Cook for another 1-2 minutes until heated through.
12 large shrimp
If desired, squeeze fresh lemon juice over the pasta for brightness, then toss gently. Serve immediately, garnished with extra Parmesan if you like, and enjoy the rich, garlicky aroma and glossy, cheesy finish.
12 large shrimp
