Cook the linguine according to package instructions until al dente.
Drain the linguine, reserving 1/2 cup of pasta water.
In a large skillet, heat olive oil over medium heat.
Add the minced garlic and sauté for about 30 seconds.
Add the shrimp to the skillet and season with salt and pepper.
Cook the shrimp for 2–3 minutes on each side until opaque.
Add the cooked linguine to the skillet along with the pesto.
If the pasta seems dry, add reserved pasta water a tablespoon at a time.
Stir in the lemon juice and sprinkle with Parmesan cheese.
Serve immediately, garnished with extra Parmesan and fresh basil if desired.
