Bring a large pot of salted water to a rolling boil and add the pasta. Cook until al dente, about 8-10 minutes, then drain and set aside.
While the pasta cooks, peel and devein the shrimp, then pat them dry with paper towels. Season lightly with salt and pepper.
Heat a large skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, add the shrimp and sear for about 2-3 minutes per side until they turn pink and opaque. Remove and set aside.
Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant, being careful not to burn it. The garlic should become aromatic and slightly golden.
While the garlic cooks, prepare the pesto by blending fresh basil, toasted pine nuts, grated Parmesan, lemon zest, and olive oil until smooth and vibrant green. Season with salt and pepper to taste.
Add the cooked pasta to the skillet with garlic, tossing to combine and warm through. If the mixture feels too thick, add a splash of reserved pasta water to loosen it.
Stir in the pesto, coating the pasta evenly and adding the seared shrimp back into the skillet. Toss gently to combine everything well and heat for another minute.
Serve immediately, garnished with extra basil leaves or lemon zest if desired. The dish should look vibrant with a glossy coating of pesto and perfectly cooked shrimp nestled on top.
