Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 8 minutes. Drain and toss with a teaspoon of olive oil to prevent sticking.
While the pasta cooks, peel and devein the shrimp if not already done. Mince the garlic finely and grate the Parmesan cheese. Zest and juice the lemon, keeping everything nearby.
Heat the 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 develop a slight char. Remove the shrimp from the skillet and set aside.
Lower the heat to medium and add the minced garlic to the same skillet. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning. The garlic should turn golden and fill your kitchen with a warm aroma.
Pour in the heavy cream and stir, bringing it to a gentle simmer. Let it thicken slightly, about 2-3 minutes, until the sauce becomes silky and coats the back of a spoon. If it gets too thick, stir in a splash of pasta water to loosen.
Return the cooked shrimp to the skillet. Add the grated Parmesan cheese, lemon zest, and a squeeze of lemon juice. Stir everything together and cook for another minute until warmed through and fragrant. Season with salt and pepper to taste.
Add the drained pasta to the skillet and toss gently to coat each strand evenly in the creamy sauce. Continue cooking for 1-2 minutes until everything is heated through and well combined.
Remove the skillet from heat. Taste and adjust seasoning if needed. Serve hot, garnished with extra Parmesan and lemon wedges on the side for an added bright note.
