Bring a large pot of salted water to a rolling boil, then add your pasta and cook until just al dente, about 8 minutes. Drain, reserving ½ cup of pasta water, and set aside.
While the pasta cooks, rehydrate your sun-dried tomatoes in warm water for about 10 minutes until tender and pliable. Drain and chop into strips for easy sautéing.
Pat the shrimp dry with paper towels to remove excess moisture, which helps them sear better. Set aside.
Heat a large skillet over medium heat and add 2 tablespoons of olive oil. Once shimmering, toss in the minced garlic and sauté for about 30 seconds until fragrant and golden, filling your kitchen with a nutty aroma.
Add the shrimp to the skillet in a single layer. Cook for 2-3 minutes on each side until they turn bright pink and start to firm up, listening for a gentle sizzle and watching for an opaque color.
Stir in the chopped sun-dried tomatoes and cook for another minute, allowing their smoky-sweet aroma to mingle with the garlic and shrimp, filling the air with a rustic scent.
Pour in the reserved pasta water, stirring gently to create a light sauce that coats the shrimp and sun-dried tomatoes with a glossy finish. This starchy water will help thicken and bind the flavors.
Add the cooked pasta directly into the skillet, tossing to coat everything evenly with the flavorful sauce. The pasta should shimmer and cling to the sauce; add more pasta water if it seems too dry.
Squeeze fresh lemon juice over the mixture and sprinkle chopped herbs on top. Toss again to distribute the brightness and freshness, then cook for another minute until everything is heated through and fragrant.
Remove from heat and transfer to serving plates. Garnish with extra herbs if desired, and enjoy immediately while the dish is fragrant, glossy, and full of smoky, umami flavor.
