Bring a large pot of salted water to a boil. Add the pasta and cook until just shy of al dente, about 1 minute less than package instructions. Drain and set aside.
While the pasta cooks, pat the shrimp dry and season with a little salt and pepper. Heat olive oil in a large skillet over medium heat until shimmering.
Add the shrimp to the skillet and cook for about 2-3 minutes on each side until they turn pink and opaque, with a slight caramelization on the edges. Remove the shrimp from the skillet and set aside.
Add a tablespoon of butter to the same skillet, letting it melt. Toss in the minced garlic and sauté gently for about 30 seconds until fragrant, being careful not to brown it.
Pour in the heavy cream and stir with a whisk, scraping up any browned bits from the bottom of the pan. Bring the cream to a gentle simmer and cook for 2 minutes until slightly thickened.
Stir in the lemon juice and chopped parsley, then taste and adjust with salt and pepper as needed. The sauce should be smooth, creamy, and fragrant.
Add the cooked pasta directly into the skillet with the sauce. Toss gently using tongs to coat the noodles evenly, allowing the pasta to absorb the flavors for 1-2 minutes.
Return the cooked shrimp to the skillet, gently mixing them into the pasta and sauce until heated through. The sauce should be silky and cling to all the ingredients.
Serve immediately, garnished with an extra sprinkle of parsley and a squeeze of fresh lemon if desired. Enjoy your warm, creamy shrimp pasta!
