Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes or until fragrant.

Add shrimp to the skillet in a single layer. Cook for 2-3 minutes per side until pink and opaque. Remove from heat.

Pour in heavy cream and lemon juice, stirring to blend and simmer for 2-3 minutes until the sauce thickens.

Add cooked pasta to the skillet and toss in the creamy sauce, adjusting with reserved pasta water if needed.

Chop fresh herbs and sprinkle over the pasta. Season with salt and pepper, stir gently.

Serve warm, garnished with freshly grated Parmesan cheese if desired.