Cook the pappardelle pasta according to package directions in generously salted boiling water. Drain the pasta, reserving about 1/2 cup of the starchy pasta water. Toss the drained pasta with 1 tablespoon of olive oil to prevent sticking.

Make the sauce: Melt 2-3 tablespoons of butter in a large skillet over medium heat. Add the grated garlic and sauté for 1-2 minutes until fragrant. Pour in the white wine and let it reduce for a few minutes. Stir in the heavy cream, lemon juice, salt, and optional Parmesan cheese. Bring to a gentle simmer and reduce heat to low.

Cook the shrimp: Pat the shrimp thoroughly dry. Heat the remaining 1 tablespoon of butter in a separate large skillet over medium heat. Add the shrimp, season with salt and pepper. Cook for 1-2 minutes per side, until pink and cooked through. Remove from heat and set aside.

Combine: Add the cooked pappardelle pasta to the skillet with the sauce. Toss gently to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta water to reach desired consistency.

Serve: Plate the sauced pasta. Arrange the cooked shrimp on top of the pasta. Garnish generously with freshly grated black pepper and serve immediately with lemon wedges on the side.