Bring a large pot of salted water to a rolling boil, then add the pasta. Cook until just al dente, about 8 minutes, then drain, reserving a cup of pasta water. Set aside.
Meanwhile, peel and devein the shrimp if needed, then pat them dry with paper towels. Set aside.
Heat a large deep skillet over medium-low heat. Add 2 tablespoons of butter and let it melt gently until bubbling but not browned. Add the minced garlic and sauté for about 30 seconds until fragrant, smelling sweet and nutty.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until they turn pink and opaque, with a slight curl. Remove the shrimp from the skillet and set aside.
Pour the heavy cream into the skillet with the garlic butter, stirring gently. Increase the heat slightly to bring it to a gentle simmer. Let it cook for 2-3 minutes until the sauce begins to thicken and become silky, coating the back of a spoon.
Return the cooked shrimp to the skillet, stirring to coat them evenly with the sauce. Add a squeeze of lemon juice and stir well to brighten the flavor.
Add the drained pasta to the skillet. Toss gently with tongs to coat every strand in the creamy sauce. If the sauce feels thick, loosen it with a splash of the reserved pasta water until it reaches your desired consistency.
Sprinkle the freshly grated Parmesan over the pasta and toss again. Taste and adjust seasoning with salt or pepper as needed. The sauce should be silky, shiny, and cling to the pasta.
Serve immediately, garnished with extra Parmesan and a sprinkle of black pepper if desired. Enjoy this warm, creamy, and briny dish that tastes like a cozy ocean breeze.
