Bring a large pot of salted water to a boil, then add the pasta and cook until just al dente, about 1 minute less than package directions. Drain and set aside, reserving a cup of pasta water.
While the pasta cooks, pat the shrimp dry and season with a pinch of salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering, then add the shrimp in a single layer.
Sear the shrimp for about 2 minutes per side until they turn pink and opaque, with a slight bounce when pressed. Remove them from the skillet with a slotted spoon and set aside.
Reduce the heat to medium, add a little more olive oil if needed, then toss in the minced garlic. Cook for about 30 seconds until fragrant and golden, filling the kitchen with a nutty aroma.
Pour in the heavy cream and stir gently with a whisk, bringing it to a gentle simmer. Let it thicken slightly, about 3-4 minutes, watching for a silky, smooth consistency.
Stir in the fresh lemon juice, tasting and adjusting with salt and pepper as needed for brightness and seasoning.
Return the cooked shrimp to the skillet, gently tossing to coat in the sauce. Cook for another minute until everything is heated through and flavors meld.
Add the cooked pasta to the skillet, tossing to coat evenly in the creamy sauce. If the sauce seems too thick, loosen it with a splash of the reserved pasta water until glossy and smooth.
Cook everything together for another minute, then remove from heat. Sprinkle with chopped parsley for a fresh, colorful finish.
Serve the shrimp cream pasta immediately, garnished with additional herbs or lemon wedges if desired. Enjoy the rich, velvety sauce with tender shrimp and perfectly cooked pasta.
