Bring a large pot of well-salted water to a rolling boil and add the pasta. Cook until al dente, ensuring to reserve one cup of pasta water before draining.

Pro Tip: Look for a slight resistance when you bite the pasta; it should feel springy and not floppy.

While the pasta is cooking, heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, being careful not to let it brown.

Pro Tip: The garlic should scent the kitchen without burning.

Add the shrimp to the skillet in a single layer, seasoning lightly with salt and pepper. Cook for 3-4 minutes, flipping once until they are pink and opaque.

Pro Tip: The shrimp should curl into a loose 'C' shape.

Return the drained pasta to the skillet with the shrimp, add chopped basil and a splash of reserved pasta water. Toss gently over low heat.

Pro Tip: The sauce should look glossy and not soupy.

Plate the pasta and finish with grated Parmesan cheese, adding a drizzle of olive oil or basil for garnish if desired.

Pro Tip: Serve while hot for the best flavor and texture.