Bring a large pot of salted water to a boil, then cook the pasta until just al dente, about 1 minute less than package instructions. Drain and set aside.
Heat a large skillet over medium heat and add olive oil, letting it shimmer. Toss in the minced garlic and cook for about 30 seconds until fragrant, smelling sweet and aromatic.
Add the seasoned shrimp to the skillet in a single layer. Sear for 2-3 minutes on each side until they turn pink and develop a slight char, filling the kitchen with a briny aroma.
Remove the cooked shrimp from the skillet and set aside. Pour in the heavy cream, stirring to pick up any flavorful bits from the pan. Bring to a gentle simmer and cook for 2 minutes until it thickens slightly and becomes smooth.
Add the cooked pasta directly into the skillet, tossing to coat it evenly with the creamy sauce. If the sauce seems too thick, stir in a splash of reserved pasta water to loosen it.
Gradually sprinkle in the grated Parmesan cheese, stirring constantly until melted and smooth, creating a glossy, cheesy sauce. Taste and season with salt, pepper, and red pepper flakes as desired.
Return the seared shrimp to the skillet, nestling them into the sauce and pasta. Cook for another 2 minutes to reheat and let flavors meld, smelling rich and inviting.
Finish by squeezing fresh lemon juice over the skillet for a bright, zesty touch. Give everything a gentle toss to combine and let rest for a minute to thicken slightly.
Serve the Shrimp Alfredo hot from the skillet, garnished with extra Parmesan or chopped parsley for a final touch of flavor and color.
