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 cup of pasta water.
Zest the lemon first to capture the fragrant oils, then juice it. Set both aside for later.
Heat olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer, cooking for 2-3 minutes per side until they turn pink and develop a slight char. Remove the shrimp and set aside.
In the same pan, add minced garlic and cook for about 30 seconds, stirring constantly, until fragrant and golden but not burnt.
Add the lemon juice, lemon zest, and a splash of reserved pasta water (about 1/4 cup) to the pan. Bring to a gentle simmer and cook for 1-2 minutes until the mixture is fragrant and slightly reduced.
Return the cooked shrimp to the skillet, tossing to coat with the lemon sauce. Add the drained pasta and toss everything together, adding more pasta water if needed to create a silky, well-coated sauce.
Season with salt, pepper, and red pepper flakes to taste. Stir in chopped parsley for a fresh burst of flavor and color.
Serve immediately, garnished with extra parsley or lemon wedges for an extra zing. Enjoy the bright, tender, and flavorful pasta right away.
