Finely chop 4 cloves of garlic and a handful of parsley. Ensure shrimp are peeled and deveined, then pat dry.

Bring salted water to a rolling boil in a large pot. Add 8 ounces of angel hair pasta and cook for 3-4 minutes until al dente. Reserve 1 cup of pasta water before draining.

In a skillet over medium heat, melt 4 tablespoons of butter. Add minced garlic and sauté for 30 seconds. Add shrimp, season with salt and pepper, and cook for 2 minutes on each side until pink and opaque.

Add drained pasta to the skillet with shrimp. Pour in a splash of reserved pasta water and squeeze juice from half a lemon. Toss to combine.

Remove from heat and add chopped parsley. Toss gently to distribute herb and serve immediately with extra lemon zest if desired.