Bring a large pot of salted water to a boil and cook the pasta until al dente, about 10 minutes. Drain and set aside, reserving half a cup of pasta water.
While the pasta cooks, peel and devein the shrimp if not already prepared. Heat a large skillet over medium-high heat and add a tablespoon of olive oil.
Add the shrimp to the hot skillet, cooking for about 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set aside.
In the same skillet, add another tablespoon of olive oil and minced garlic. Sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
Pour in the heavy cream and add lemon juice. Stir gently and bring to a simmer, letting it thicken slightly for 2 minutes, creating a silky, fragrant sauce.
Return the cooked shrimp to the skillet, stirring to coat them in the sauce. Add the cooked pasta and toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce and make it glossy.
Season with salt and pepper to taste. Cook for another 1-2 minutes until everything is heated through and well combined.
Finish by sprinkling chopped parsley over the top for a fresh, vibrant touch. Serve immediately while warm, with lemon wedges if desired.
