Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8-10 minutes. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, peel and devein the shrimp if not already done. Mince the garlic finely and zest and juice the lemon, keeping the zest and juice separate.
Heat a large skillet over medium heat and add the olive oil. Once shimmering, add the minced garlic and cook until fragrant, about 30 seconds—listen for a gentle sizzling sound and smell the aromatic garlic.
Add the shrimp to the skillet and cook until they turn pink and opaque, about 2-3 minutes per side. They should feel firm and slightly curled; remove from the skillet and set aside.
Pour the heavy cream into the skillet and bring it to a gentle simmer over low heat. Stir constantly to prevent splitting, then add the lemon zest and juice, swirling to combine. Let it simmer until slightly thickened, about 2 minutes—look for a silky, bubbling sauce.
Return the cooked shrimp to the skillet, tossing gently to coat them with the lemon cream sauce. Add salt and pepper to taste, adjusting seasoning as needed.
Add the cooked pasta directly into the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, stir in a splash of reserved pasta water until it reaches your desired consistency—look for a glossy, well-coated pasta.
Sprinkle chopped parsley over the pasta for a fresh burst of color and flavor. Give everything one last gentle toss to combine all the flavors.
Serve immediately while hot, with extra lemon wedges or parsley if desired. Enjoy the creamy, citrusy shrimp pasta—bright, comforting, and perfectly balanced.
