Bring a large pot of salted water to a boil, then add the pasta and cook until just shy of al dente, about 1 minute less than package instructions. Reserve about 1 cup of pasta water, then drain and set aside.
Peel and devein the shrimp if not already prepared. Pat them dry and season lightly with salt and pepper.
Heat the olive oil in a large skillet over medium heat. When shimmering, add the shrimp in a single layer. Cook for 2-3 minutes per side until they turn pink, opaque, and slightly firm. Remove the shrimp and set aside.
Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant and golden, releasing a nutty aroma. Be careful not to burn the garlic.
Zest the lemon directly into the skillet, then squeeze in the juice. Let the mixture bubble gently for about 1 minute, filling the kitchen with a fresh citrus scent.
Add the drained pasta to the skillet, along with a splash of the reserved pasta water. Toss vigorously to coat the noodles in the lemon garlic sauce until glossy and flavorful.
Return the cooked shrimp to the skillet and toss everything together to reheat the shrimp and combine flavors, about 1-2 minutes. Adjust seasoning with red pepper flakes if using.
Remove from heat and sprinkle with chopped parsley. Finish with an extra squeeze of lemon for added brightness. Serve immediately, enjoying the vibrant aroma and glossy appearance.
