Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 8 minutes. Drain, reserving a half cup of pasta water, and set aside.
While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper. Mince the garlic finely and tear the basil leaves into strips.
Heat the large skillet over medium-high heat and add the olive oil, letting it shimmer. Place the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque, then remove and set aside.
Lower the heat to medium. In the same skillet, add a bit more oil if needed, then sauté the minced garlic for about 30 seconds until fragrant but not browned. Pour in the white wine or lemon juice to deglaze, letting it reduce for about a minute.
Return the cooked shrimp to the skillet along with the torn basil leaves. Toss gently to combine and warm the basil for about 30 seconds.
Add the drained pasta to the skillet, tossing everything together. If the mixture seems dry, add a splash of the reserved pasta water to loosen the sauce and help it coat the noodles evenly.
Squeeze fresh lemon juice over the pasta, add lemon zest if using, and sprinkle with freshly grated Parmesan cheese. Toss again to distribute the flavors evenly.
Taste and adjust seasoning with salt and pepper as needed. The dish should be bright, fragrant, and glossy, with the shrimp tender and the basil vibrant.
Serve immediately on warmed plates, garnished with extra basil and cheese if desired. The dish is best enjoyed right away to savor the fresh flavors and fragrant herbs.
