Bring a large pot of salted water to a boil, then add the pasta. Cook until just al dente, about 8 minutes, then drain, reserving ½ cup of the pasta water.
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shrimp and cook for about 2-3 minutes per side until pink and slightly caramelized. Remove the shrimp and set aside.
In the same skillet, add butter and minced garlic. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in the heavy cream and bring to a gentle simmer, stirring with a whisk. Let it bubble softly for 2 minutes until slightly thickened.
Add lemon zest and 2 tablespoons of lemon juice to the sauce, stirring well. Continue simmering for another minute, tasting and adjusting with salt and pepper.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Add a splash of reserved pasta water if the sauce needs loosening.
Add the cooked pasta to the skillet, tossing gently to combine everything evenly. Cook for another minute to let flavors meld.
Remove from heat, sprinkle with chopped parsley, and give a final squeeze of lemon if desired. Serve immediately while hot, garnished with extra parsley or lemon wedges.
