Bring a large pot of salted water to a rolling boil, then add the pasta and cook until just shy of al dente, about 8-10 minutes. Drain, reserving a small cup of pasta water, and set aside.
While the pasta cooks, pat the shrimp dry and season lightly with a pinch of salt and red pepper flakes. Mince the garlic finely and chop the basil roughly. Zest and juice the lemon, keeping everything ready for quick addition.
Heat the olive oil in a large skillet over medium heat until shimmering and fragrant. Carefully add the shrimp, cooking for about 2-3 minutes per side until they turn pink, opaque, and develop a slight golden edge. Remove the shrimp from the pan and set aside.
In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant—smelling sweet and sharp—being careful not to burn it. Stir constantly to avoid bitterness.
Add a splash of the reserved pasta water to the skillet, scraping up any browned bits from the bottom. Stir in the chopped basil, lemon zest, and a squeeze of lemon juice. Let the herbs wilt and the mixture become aromatic within a minute.
Return the cooked shrimp to the skillet, then add the drained pasta. Toss everything together gently, ensuring the pasta is coated in the fragrant herb-garlic oil. Cook for another 1-2 minutes to let flavors meld and the sauce thicken slightly.
Taste and adjust the seasoning as needed—adding more lemon juice or salt if desired. If the sauce feels too thick, loosen it with a little more reserved pasta water until glossy and clinging to the pasta.
Serve immediately on warm plates, garnished with extra basil if desired. The dish should be vibrant, glossy, and fragrant, ready to enjoy with a burst of summery flavors in every bite.
