Cook the pasta in salted boiling water until al dente, about 8 minutes. Drain and set aside, reserving a little pasta water.
While the pasta cooks, heat a large skillet over medium-high heat and add a splash of olive oil. Once shimmering, add the shrimp in a single layer, searing for about 2 minutes per side until they turn pink and slightly golden. Remove the shrimp from the pan and set aside.
Lower the heat to medium, then add a bit more olive oil if needed. Toss in the microplaned garlic and cook for about 30 seconds until fragrant and golden, making sure not to burn it.
Pour in the heavy cream, stirring gently with a wooden spoon. Bring it to a gentle simmer, and let it thicken slightly, about 3-4 minutes, until it coats the back of the spoon with a velvety texture.
Add the lemon juice and grated Parmesan cheese, stirring until the cheese melts and the sauce brightens. If it becomes too thick, add a splash of the reserved pasta water to loosen it into a silky consistency.
Return the cooked shrimp to the skillet, nestling them into the sauce. Cook for another minute to reheat and meld flavors, ensuring the shrimp stay tender and pink.
Add the drained pasta to the skillet, tossing gently to coat everything evenly with the creamy sauce. Adjust seasoning with salt, more lemon juice, or pasta water if needed.
Remove the skillet from heat, then sprinkle chopped parsley or basil over the top for a fresh burst of flavor and color.
Divide the creamy shrimp pasta into warm bowls, drizzle with a little olive oil, and serve immediately while hot and fragrant.
