Boil salted water in a large pot. Add the pasta and cook according to package instructions until al dente.

In a skillet over medium heat, heat olive oil. Season shrimp with salt and pepper, then cook until pink and opaque (3-4 minutes per side).

Stir in minced garlic and sauté for about 30 seconds before adding lemon juice.

Reduce heat to low, add grated parmesan, stirring until melted and creamy.

Drain pasta but reserve some cooking water. Toss pasta into the skillet with parsley, mixing until evenly coated.

Plate your pasta immediately, garnishing with parsley or extra parmesan if desired.