Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8 minutes. Drain, reserving ½ cup of pasta water, and set aside.
While the pasta cooks, heat a large skillet over medium-high heat and add a tablespoon of olive oil. Season the shrimp with salt and pepper, then sauté until pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.
In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and cook until fragrant, about 30 seconds, until it starts to turn golden and releases a rich aroma.
Pour in the heavy cream, stirring constantly. Let it simmer gently for 2 minutes until it begins to thicken slightly and coats the back of a spoon.
Gradually add the grated Parmesan cheese, whisking constantly off the heat to create a smooth, glossy sauce. If it’s too thick, stir in a splash of the reserved pasta water to loosen and emulsify the sauce better.
Return the cooked shrimp to the skillet and toss to coat in the sauce, heating through for about 1 minute. Add a squeeze of lemon juice to brighten the flavors.
Pour the drained pasta into the skillet, tossing gently to coat all the noodles evenly with the creamy sauce. If needed, add more pasta water a tablespoon at a time until the sauce is silky and clings beautifully to the pasta.
Cook everything together for another minute, tasting and adjusting seasoning with salt and pepper. The sauce should be shiny, smooth, and perfectly cling to the pasta and shrimp.
Serve immediately, garnished with extra Parmesan or chopped parsley if desired, and enjoy the rich, creamy texture of this homemade Shrimp Alfredo.
