Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, about 8-10 minutes. Drain and set aside, reserving a splash of pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium heat. When shimmering, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until they turn pink and opaque, with a slight jiggle in the center. Remove them from the pan and set aside.
Squeeze the juice of the lemon into the skillet, scraping up any browned bits from the bottom. Let it bubble gently for a few seconds, then add the lemon zest for extra brightness.
Return the cooked shrimp to the skillet and toss to coat in the lemony sauce. Add a splash of the reserved pasta water to loosen the sauce and help it cling to the shrimp and pasta.
Add the drained pasta directly into the skillet, tossing everything together until well coated and glossy. Adjust seasoning with more lemon juice or red pepper flakes if desired.
Sprinkle chopped parsley over the pasta and give everything a final toss. Taste and adjust flavors as needed, adding more lemon or seasoning for brightness.
Serve immediately, garnished with extra parsley or lemon wedges for a fresh finish. Enjoy your bright, flavorful shrimp lemon pasta!
