Start by heating your skillet over medium-high heat, adding 1 tablespoon of olive oil. When shimmering, add the shrimp in a single layer, cooking for 2-3 minutes until they turn pink and start to curl. Remove the shrimp and set aside.
Lower the heat to medium and add 2 tablespoons of butter to the same skillet. Once melted and bubbling, toss in the minced garlic and cook for about 30 seconds, stirring constantly until fragrant and golden.
Pour in the heavy cream and bring it to a gentle simmer, watching for small bubbles to form around the edges—this takes about 2 minutes. Use your spoon to scrape up any browned bits from the bottom of the pan to flavor the sauce.
Gradually add the grated Parmesan cheese, stirring constantly until it melts into the sauce and the mixture starts to thicken slightly, about 2-3 minutes. Taste and season with salt and pepper as needed.
Return the cooked shrimp to the skillet, stirring gently to coat them in the creamy sauce. Cook for another minute until the shrimp are heated through and the sauce is velvety.
Add the cooked pasta to the skillet, tossing everything together to ensure the sauce clings to each strand. Squeeze in the lemon juice for brightness and stir to combine.
Remove from heat and let rest for a minute. Garnish with chopped parsley and an extra sprinkle of Parmesan if desired, then serve immediately while hot and silky.
