Start by boiling a large pot of salted water and cook your pasta until just al dente, about 8 minutes. Drain and set aside, saving a cup of pasta water for later.
While pasta cooks, peel and devein your shrimp if needed. Pat them dry with paper towels and lightly season with salt and pepper.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and cook, stirring often, until fragrant and just golden, about 30 seconds. Be careful not to burn it.
Push the garlic to the side and increase the heat slightly. Add the shrimp in a single layer and cook for 2-3 minutes per side, until they turn pink, opaque, and develop a slight smoky aroma.
Pour in the white wine and let it simmer for 1-2 minutes, scraping up any browned bits from the bottom of the pan. This adds depth and a slight acidity.
Add the butter and stir until melted, creating a rich, fragrant garlic butter sauce that coats the shrimp evenly.
Transfer the cooked pasta directly into the skillet. Toss everything together, adding a splash of reserved pasta water if needed, to loosen the sauce and make it glossy.
Squeeze fresh lemon juice over the pasta and shrimp, then toss gently to combine. Add red pepper flakes if you like a bit of heat, and taste for seasoning.
Finish by garnishing with lemon zest or chopped herbs if desired. Serve immediately on warm plates, enjoying the fragrant, saucy pasta with tender shrimp.
