Bring a large pot of salted water to a boil, then cook the pasta until just al dente, about 8 minutes. Reserve ½ cup of pasta water, then drain and set aside.
Pat the shrimp dry and season lightly with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
Add the shrimp in a single layer and sear for 2-3 minutes per side, until golden and crispy. Use a slotted spoon to remove the shrimp and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil and sauté the minced garlic over medium heat for about 30 seconds until fragrant and lightly nutty, being careful not to burn it.
Pour in the reserved pasta water and stir, allowing it to reduce slightly. Add the grated Parmesan and stir until the sauce is smooth and creamy.
Drop the cooked pasta into the skillet and toss gently to coat in the cheese sauce. Return the crispy shrimp to the skillet and mix everything together evenly.
Squeeze fresh lemon juice over the pasta, if desired, and season with additional salt and freshly cracked pepper to taste. Toss once more to distribute the flavors.
Serve immediately, garnished with extra Parmesan and chopped herbs if you like. Enjoy the crispy, cheesy, and flavorful shrimp pasta while hot.
