Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8 minutes. Drain, reserving a cup of pasta water.
While the pasta cooks, peel and devein the shrimp, then pat them dry and season lightly with salt and pepper.
Heat a large skillet over medium heat and add the olive oil. Once shimmering, add the minced garlic and sauté for 30-40 seconds until fragrant, making sure it doesn’t brown.
Add the shrimp in a single layer and cook for about 2 minutes on one side, then flip and cook for another 2 minutes until pink and opaque. Remove and set aside.
In the same skillet, add the butter and let it melt, bubbling gently. Squeeze in the juice of half a lemon and stir to combine, releasing a bright, citrusy aroma.
Return the cooked shrimp to the pan, then add the drained pasta. Toss everything together over medium heat, gradually adding reserved pasta water to loosen the sauce and coat the noodles with a glossy layer.
Taste the sauce and adjust seasoning as needed with salt, pepper, and additional lemon juice. If you like a little heat, sprinkle in red pepper flakes.
Finish by stirring in the chopped parsley for a fresh, herbal brightness. Serve immediately, garnished with extra lemon wedges and parsley if desired.
