Bring a large pot of salted water to a rolling boil, then add the pasta and cook until just al dente, about 8 minutes. Drain and set aside.
Meanwhile, rinse the shrimp and pat them dry. Heat a large skillet over medium heat, then add a tablespoon of olive oil. Toss in the shrimp and cook for 2-3 minutes per side until they turn opaque and pink. Remove the shrimp from the skillet and set aside.
Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant, the aroma should be pungent and the garlic slightly golden.
Lower the heat to medium-low, then add the butter to the skillet. Let it melt slowly, bubbling gently and turning a light golden color, swirling the pan occasionally for even cooking.
Once the butter has turned golden, return the cooked shrimp to the skillet along with the drained pasta. Toss gently to coat everything evenly in the rich, buttery sauce, allowing the flavors to meld for about a minute.
Squeeze in the fresh lemon juice and sprinkle with lemon zest, then toss again to brighten the dish with a fresh citrus aroma.
Season with salt and freshly ground pepper to taste, adjusting the seasoning as needed. If the sauce feels too thick, stir in a splash of warm pasta water to loosen it up.
Remove from heat, then sprinkle with chopped parsley for a vibrant herbal note. Give everything a gentle toss to combine.
Serve immediately while warm, garnished with extra lemon wedges or parsley if desired, and enjoy the silky, flavorful pasta with tender shrimp.
