Cook the Pasta

1. Boil Water: Bring a large pot of salted water to a boil.
2. Cook Pasta: Add the angel hair pasta and cook according to package instructions until al dente (usually about 3-4 minutes). Drain and set aside, reserving a bit of pasta water.

Cook the Shrimp

1. Sauté Shrimp: In a large skillet, heat olive oil over medium heat. Add the shrimp and season with salt and pepper. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from the skillet and set aside.

Prepare the Sauce

1. Sauté Garlic: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
2. Add Cream: Pour in the heavy cream, stirring to combine. Bring to a simmer.
3. Incorporate Cheese and Lemon: Stir in the grated Parmesan cheese, lemon zest, and lemon juice. Allow the sauce to simmer for 2-3 minutes, thickening slightly. If it becomes too thick, add a splash of reserved pasta water to reach desired consistency.

Combine and Serve

1. Combine Ingredients: Add the cooked shrimp and drained pasta to the sauce, tossing gently to coat.
2. Serve: Garnish with chopped parsley and additional Parmesan cheese if desired.