Bring a large pot of salted water to a rolling boil, then add your pasta and cook until just shy of al dente, about 8 minutes. Drain, reserving a splash of pasta water, and set aside.
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering and fragrant. Add the sliced garlic and sauté for about 30 seconds until golden and aromatic, being careful not to burn it.
Add the shrimp to the skillet, arranging them in a single layer. Cook for 2-3 minutes per side until they turn pink, curl slightly, and are just cooked through with a firm texture. Remove the shrimp from the pan and set aside.
Pour the remaining 2 tablespoons of olive oil into the skillet and add the drained pasta. Toss gently to coat the pasta evenly with the oil and garlic. Cook for another minute to warm through.
Squeeze the lemon juice over the pasta and add the lemon zest, tossing everything together until fragrant and bright. If the mixture feels dry, add a splash of the reserved pasta water to loosen and create a glossy sauce.
Return the cooked shrimp to the skillet, stirring to combine. Season with salt and freshly cracked pepper to taste. Garnish with chopped herbs if desired, and serve immediately for the best flavor and texture.
