Cook pasta in a large pot of boiling water according to package directions.

Meanwhile in a large skillet, heat olive oil.

Add garlic and saute 2 to 3 minutes.

Add wine and let garlic simmer in wine over medium low heat for a few minutes.

When pasta is almost al dente, turn heat under skillet to high and add shrimp.

Sauté shrimp until just pink.

Add pesto, lemon zest and juice, and cream.

Simmer a few minutes to reduce slightly, then drain pasta and immediately add it to the skillet.

Pour pasta and shrimp into a serving bowl, then stir in parsley and Parmesan.

Serve immediately.