Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8-10 minutes. Drain and set aside, reserving a small cup of pasta water.
While the pasta cooks, heat a large skillet over medium heat and add a tablespoon of olive oil along with 2 tablespoons of butter. Once the butter melts and begins to bubble, add the minced garlic, cooking for about 30 seconds until fragrant and slightly golden.
Place the shrimp in the skillet in a single layer. Cook for about 2-3 minutes on each side until they turn pink, opaque, and slightly firm. Use a slotted spoon to transfer the shrimp to a plate once cooked.
Pour a splash of reserved pasta water into the skillet to loosen any bits sticking to the bottom, then add the cooked pasta to the skillet. Toss gently to coat the pasta in the garlic butter sauce.
Squeeze the juice of half a lemon over the pasta and add the lemon zest. Toss again to distribute the bright citrus flavor throughout the dish.
Return the cooked shrimp to the skillet, stirring gently to combine everything. Let it cook for another minute until the shrimp are heated through and coated in the sauce.
Remove from heat, taste and adjust seasoning with salt and pepper. Finish by adding the remaining 2 tablespoons of butter for extra richness, stirring until glossy.
Serve immediately, garnished with additional lemon zest or chopped herbs if desired, and enjoy the aromatic, tender shrimp and perfectly coated pasta.
