Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8 minutes. Drain, reserving a cup of pasta water, and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant and golden, filling your kitchen with a nutty aroma.
Add the chopped sun-dried tomatoes to the skillet and cook for 2 minutes, stirring occasionally. Their smoky, concentrated flavor begins to intensify as they warm up and soften slightly.
Push the tomato mixture to one side of the pan, then add the shrimp to the empty space. Sauté for 2-3 minutes per side until they turn pink and opaque, filling your kitchen with their sweet, briny aroma.
Combine the garlic, tomatoes, and shrimp in the pan, then add the drained pasta. Toss everything gently to coat the pasta with the smoky tomato oil, adding a splash of reserved pasta water if the mixture seems dry. Cook for another minute until flavors meld.
Squeeze fresh lemon juice over the pasta, then sprinkle with chopped herbs, and season with salt and pepper to taste. Toss again to distribute all flavors evenly.
Remove from heat and let rest for a minute. Serve immediately, garnished with extra herbs and an extra squeeze of lemon if desired, enjoying the smoky, bright, and tender mixture.
