Bring a large pot of salted water to a rolling boil, then add the pasta and cook until just al dente, about 8-10 minutes. Drain and set aside, saving about half a cup of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds, until it turns golden and releases a warm aroma.
Add the shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
Melt the butter in the same skillet over medium heat, then pour in the heavy cream. Whisk gently until the mixture is smooth and begins to thicken slightly, about 2-3 minutes, filling the kitchen with a rich, garlic-scented aroma.
Stir in the grated Parmesan cheese, whisking until melted and the sauce becomes glossy and velvety. Season with salt and pepper to taste.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Add a splash of the reserved pasta water to loosen the sauce if it feels too thick and stir to combine all ingredients evenly.
Add the cooked pasta to the skillet, tossing gently to coat every strand with the creamy sauce. Squeeze fresh lemon juice over the pasta and toss again to brighten the flavors.
Cook everything together for another minute, allowing the flavors to meld and the sauce to cling beautifully to the pasta. Taste and adjust seasoning as needed.
Serve immediately, garnished with extra Parmesan and fresh herbs if desired, enjoying the creamy texture and tender shrimp with every bite.
