Bring a large pot of water to boil.
Add pasta and cook until al dente.
Meanwhile, add butter to a large skillet over medium-high heat.
Add shrimp and cook until pink, about 5 minutes.
Remove shrimp from pan.
Add garlic to the remaining butter and cook for one minute, being careful not to burn it.
Slowly whisk in milk, followed by cream.
Let the milk mixture heat up, coming to a light simmer and then stir in the Parmesan cheese, lemon juice, lemon zest, salt, and pepper, stirring to let the cheese melt.
Add in the cooked pasta and shrimp, stirring to coat the noodles.
Serve topped with parsley.