Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of cooking water and drain the pasta.

In a skillet, melt butter over medium heat, then add minced garlic. Cook for 1-2 minutes until fragrant. Add shrimp and sauté for about 3-4 minutes until pink and opaque.

Mix the drained pasta into the skillet. Add reserved pasta water and lemon juice, stirring for 1-2 minutes to combine the flavors.

Off heat, add parsley and season with salt and pepper. Serve immediately, garnished with more parsley and lemon zest.