Bring a large pot of salted water to a rolling boil over high heat. Add your choice of spaghetti or fettuccine, cooking according to package directions until al dente, usually about 8-10 minutes. Drain the pasta and set aside, reserving a bit of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shrimp in a single layer and cook for 3-4 minutes, flipping halfway through until pink and opaque. Remove shrimp and set aside.

In the same skillet, add garlic and sauté for about 30 seconds. Pour in cream and lemon juice, stirring well. Let it simmer for 2-3 minutes to thicken.

Return the shrimp and drained pasta to the skillet, tossing to coat in the sauce. Add reserved pasta water if the sauce is too thick. Cook for an additional 2-3 minutes on low heat until warmed through.

Plate the dish, garnishing with fresh herbs. Optionally, serve with lemon wedges on the side. Enjoy your meal!