Bring a large pot of salted water to a rolling boil, then add the pasta. Cook until al dente, about 8 minutes, stirring occasionally. Drain and set aside, reserving a splash of pasta water.
While the pasta cooks, heat a large skillet over medium heat and add the olive oil. Once shimmering, add the minced garlic and cook for about 30 seconds until fragrant and lightly golden, stirring constantly to prevent burning.
Add the frozen shrimp to the skillet. Cook for 2-3 minutes per side until pink, opaque, and tender, with a slight jiggle in the center. Use tongs or a spatula to turn them evenly and cook through.
Reduce the heat to low, then add the cooked pasta directly into the skillet with the shrimp and garlic. Pour in a splash of the reserved pasta water to help loosen the sauce and create a silky coating, stirring well to combine.
Sprinkle the freshly grated Parmesan cheese over the pasta and toss vigorously until melted and creamy, coating all the strands evenly. The sauce should be glossy and clingy—add more pasta water if needed to loosen it up.
Finish by squeezing the lemon juice over the pasta and seasoning with salt and freshly ground black pepper to taste. Toss again and taste for balance, adjusting seasoning if necessary.
Serve immediately, garnished with extra Parmesan or herbs if desired, enjoying the fragrant, cheesy, and tender shrimp pasta right from the skillet.
