Bring a large pot of salted water to a boil and cook the pasta until al dente, about 8 minutes. Drain, reserving a cup of pasta water, and set aside.
While the pasta cooks, pat the shrimp dry and season lightly with salt. Heat the sauté pan over medium-high heat and add 1 tablespoon of olive oil. Once shimmering, add the shrimp and sear for 2-3 minutes per side until they turn opaque with a golden crust. Remove and set aside.
Lower the heat to medium. In the same pan, add the remaining 2 tablespoons of olive oil and minced garlic. Sauté for about 30 seconds until fragrant, making sure not to burn the garlic. Add the chopped basil leaves and stir for 15 seconds until aromatic and wilted.
Return the cooked shrimp to the pan. Add the drained pasta and a splash of reserved pasta water to loosen the mixture. Squeeze in the lemon juice and toss gently for 1-2 minutes, allowing the flavors to meld and the sauce to coat the noodles evenly.
Taste and adjust seasoning with salt and freshly ground black pepper. If needed, add more pasta water to achieve a silky sauce consistency. The basil should be bright green and fragrant, with shrimp juicy and slightly caramelized.
Divide the pasta among serving plates. Top with grated Parmesan cheese and additional basil leaves if desired. Serve immediately, enjoying the vibrant aroma and the colorful, herb-infused noodles.
