Bring a large pot of salted water to a boil and cook the pasta until just al dente, about 1 minute less than package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.
While the pasta cooks, peel and devein the shrimp if needed. Pat them dry with paper towels and season lightly with salt and pepper.
Heat a large skillet over medium heat and add a tablespoon of butter along with a splash of olive oil. Once melted and shimmering, add the shrimp in a single layer.
Sauté the shrimp for 2-3 minutes per side until they turn pink and slightly firm. They should have a gentle bounce when pressed. Remove the shrimp from the skillet and set aside.
Add the remaining butter to the same skillet. Toss in the minced garlic and cook until fragrant, about 30 seconds, until you smell warm, aromatic notes filling the air.
Pour in the heavy cream and bring it to a gentle simmer. Stir constantly for about 3-4 minutes until the cream begins to thicken and coats the back of a spoon.
Lower the heat to medium-low and gradually stir in the grated Parmesan cheese, whisking until the sauce is smooth and velvety. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it.
Return the cooked shrimp to the skillet, adding the lemon zest. Gently stir to coat the shrimp with the sauce and cook for another minute to meld the flavors.
Toss the drained pasta into the skillet, mixing thoroughly to coat each strand with the sauce. Use additional reserved pasta water if needed to achieve a silky, clingy consistency.
Remove from heat and serve immediately, garnished with extra Parmesan or lemon zest if desired. Enjoy the rich, velvety texture and fragrant aroma filling your kitchen.
