Bring a large pot of salted water to a rolling boil and cook the pasta until just shy of al dente, about 8-10 minutes. Reserve a cup of pasta water, then drain and set aside.
Pat the shrimp dry with paper towels, then season lightly with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
Add the shrimp in a single layer and cook for 2-3 minutes per side, until they turn pink and are just cooked through. Remove from the skillet and set aside.
Lower the heat to medium, add the remaining 1 tablespoon of olive oil, and toss in the finely chopped garlic. Cook for about 30 seconds until fragrant, with a slight sizzle and aroma filling the air.
Add the cooked pasta directly to the skillet with garlic, tossing to coat evenly. Splash in some reserved pasta water to loosen the mixture and create a glossy sauce.
Return the shrimp to the skillet, then tear the fresh basil leaves and add them in. Toss everything gently so the basil wilts slightly and releases its fragrant oils.
Squeeze the lemon juice over the pasta and toss again. Taste and adjust seasoning with more salt, pepper, or lemon if desired.
Remove the skillet from heat and sprinkle generously with freshly grated Parmesan cheese. Give everything one last toss to combine.
Serve immediately, garnished with extra basil leaves if desired, and enjoy the vibrant, fragrant flavors of this quick, herbaceous shrimp pasta.
