Bring a large pot of salted water to a boil and cook your pasta until just al dente, about 9 minutes. Drain, reserving 1/2 cup of pasta water, and set aside.
While the pasta cooks, pat the shrimp dry and season lightly with salt. Heat a large skillet over medium-high heat, add 2 tablespoons of olive oil, and once shimmering, add the shrimp in a single layer. Cook for 2-3 minutes per side until they turn pink and slightly golden, then remove and set aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant and golden, then add the chopped sun dried tomatoes. Cook for 1-2 minutes until they soften and release their smoky aroma.
Pour in the reserved pasta water, scraping up any browned bits from the bottom of the pan. Let this simmer for about a minute until the sauce slightly thickens and becomes fragrant.
Return the cooked shrimp to the skillet, tossing gently with the garlic and sun dried tomatoes. Cook for another minute to rewarm and meld the flavors.
Add the cooked pasta directly into the skillet. Toss everything together over medium heat until the pasta is evenly coated with the sauce, about 1-2 minutes. If the sauce feels too thick, stir in a splash of the reserved pasta water to loosen it.
Finish by squeezing fresh lemon juice over the pasta and sprinkling chopped herbs on top. Give everything a final toss and taste for seasoning, adjusting with more lemon or herbs as desired.
Serve immediately on warm plates, garnished with extra herbs if you like. Enjoy the smoky, sweet, and tender bites of this flavorful shrimp pasta.
