Bring a large pot of salted water to a rolling boil, about 10 minutes. Add the pasta and cook until just al dente, around 8 minutes. Drain, reserving a cup of pasta water, and set aside.
Peel and devein the shrimp if needed, then pat them dry with paper towels. Prepare garlic by crushing the cloves and set aside.
Heat a wide skillet over medium heat. Add 3 tablespoons of good olive oil and swirl to coat the pan. Once shimmering and fragrant, add the crushed garlic and sauté until golden and aromatic, about 30 seconds to 1 minute.
Increase the heat slightly, add the shrimp in a single layer, and cook until pink and opaque, about 2-3 minutes per side. You should hear a gentle sizzle and see the shrimp develop a slight smoky sear.
Add the cooked pasta to the skillet with the shrimp. Pour in a splash of the reserved pasta water—about 2-3 tablespoons—and toss everything together with tongs or a fork. Let it cook for another 1-2 minutes until the flavors meld and the pasta is glossy.
Squeeze fresh lemon juice over the pasta, stir well, and season with salt and freshly cracked black pepper to taste. If you like a bit of heat, sprinkle red pepper flakes now. Toss gently to combine.
Remove from heat and let rest for a minute to allow flavors to settle. Drizzle with a little extra olive oil and an optional squeeze of lemon for extra brightness.
Serve immediately, garnished with additional herbs or lemon if desired, and enjoy this simple yet flavorful shrimp pasta.
