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 and set aside, reserving a half-cup of pasta water.
While the pasta cooks, peel and devein your shrimp if they aren’t already prepped. Pat them dry with paper towels so they sear nicely.
Heat a large skillet over medium heat and add the butter. Once it melts and starts to bubble gently, add the minced garlic. Sauté until fragrant, about 30 seconds, until you see it turn a light golden color and smell rich and aromatic.
Add the shrimp to the skillet, spreading them out in a single layer. Cook until they turn pink and opaque, about 2-3 minutes, flipping once. They should feel firm but not rubbery.
Pour the fresh lemon juice into the skillet and stir to combine, releasing a bright, citrusy aroma. Then, add the drained pasta directly into the skillet, tossing gently to coat each strand in the buttery sauce. If the sauce feels thick, splash in a little reserved pasta water, a tablespoon at a time, to loosen and help it cling.
Taste the sauce and adjust with a pinch of salt or more lemon if desired. Sprinkle with chopped parsley for freshness. Finish with a drizzle of olive oil for extra shine and flavor if you like.
Serve immediately, garnished with additional parsley or lemon wedges, and enjoy the rich, velvety shrimp butter sauce pasta while hot.
