Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt for flavor, then toss in your pasta. Cook according to package instructions until al dente, usually about 8-10 minutes.

In a large skillet, heat olive oil over medium heat. Once hot, add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque.

Stir in minced garlic during the last minute of cooking the shrimp.

Drain the pasta, reserving a cup of pasta water. Add the cooked pasta to the skillet with shrimp, along with lemon juice and zest, and toss everything together gently.

If your dish seems dry, gradually add reserved pasta water to achieve the desired silky sauce.

Remove from heat, sprinkle fresh parsley and grated Parmesan cheese on top before serving.