Boil the Pasta:
In a large pot of salted boiling water, cook the pasta according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining. drain the pasta and set it aside, keeping it warm.

Sauté the Shrimp: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp, season with salt, pepper, and red pepper flakes (if using), and cook for 2-3 minutes per side, or until the shrimp turns pink and opaque. Remove the shrimp from the skillet and set them aside.

Combine Pasta, Shrimp, and Pesto:
• Toss Everything Together: Add the cooked pasta to the skillet where you cooked the shrimp (without the shrimp for now). Add the lemon basil pesto and toss to coat, adding a little reserved pasta water if the pesto is too thick.
• Add the Shrimp: Gently fold the cooked shrimp into the pasta and pesto mixture.

Serve:

• Plate the Dish: Serve the pasta in individual bowls, garnishing with fresh basil leaves and a squeeze of fresh lemon juice