Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente, about 8 minutes. Drain and set aside.
While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper.
Heat a large skillet over medium heat and add 2 tablespoons of butter. Once melted and bubbling, add the shrimp in a single layer. Sear for 2-3 minutes per side until they turn pink and develop a slight golden edge. Remove and set aside.
Add the remaining 2 tablespoons of butter to the same skillet. Once melted, toss in the minced garlic and cook until fragrant, about 30 seconds. You should smell a toasted, aromatic aroma filling the kitchen.
Pour in the fresh lemon juice and stir, scraping up any browned bits from the bottom of the pan. Let the mixture bubble gently for about 30 seconds, which helps brighten the sauce.
Return the cooked shrimp to the skillet, then add the drained pasta. Toss everything together over low heat, allowing the butter sauce to coat the noodles evenly and the flavors to meld. Cook for another minute or two, tasting and adjusting seasoning with salt and pepper.
Garnish with chopped parsley for a burst of herbal freshness and vibrant color. Serve immediately while the dish is warm, fragrant, and glossy.
