Bring a large pot of salted water to a rolling boil, then cook the pasta until just al dente, about 8 minutes. Drain, reserving a cup of pasta water, and set aside.
While the pasta cooks, pat the shrimp dry and season lightly with salt and pepper. Heat a large skillet over medium-high heat and add a tablespoon of olive oil.
Add the shrimp to the hot skillet and sear for about 2 minutes per side, until they turn pink, slightly charred, and are just cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add a little more olive oil if needed, then add the minced garlic. Sauté for about 30 seconds until fragrant and golden, being careful not to burn it.
Return the cooked shrimp to the skillet, then stir in the basil pesto, a squeeze of lemon juice, and a splash of the reserved pasta water. Gently toss everything together until coated and glossy, about 1-2 minutes. The sauce should be bright and fragrant.
Add the cooked pasta to the skillet and toss to coat evenly with the pesto and shrimp. If the sauce is too thick, add a bit more reserved pasta water to loosen it up and create a silky coating.
Finish by sprinkling grated Parmesan cheese over the pasta, then toss again to incorporate. Taste and adjust seasoning with more lemon or salt if needed.
Serve immediately, garnished with extra lemon zest or fresh herbs if desired. Enjoy the vibrant, herbaceous flavors and tender shrimp with every bite.
