Boil the pasta water. Bring 4 quarts of water and 1 tablespoon of kosher salt to a boil in a large pot.

Cook the pasta. Add the pasta and cook according to the package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.

Cook the shrimp. While the pasta cooks, heat the olive oil in a large sauté pan over medium heat. Add the shrimp, minced garlic, and remaining 1/4 teaspoon kosher salt.

Sauté briefly. Cook the shrimp for approximately 3 minutes, stirring halfway through, until opaque and cooked through. Avoid overcooking. Transfer the shrimp to a plate.

Reduce the clam juice. Pour the clam juice into the same sauté pan. Bring it to a boil and cook for approximately 5 minutes, or until reduced by about half.

Build the sauce. Whisk the butter, lemon juice, and chopped parsley into the reduced clam juice.

Combine the pasta and shrimp. Add the cooked pasta and shrimp to the pan. Toss gently, adding reserved pasta water a little at a time until the sauce reaches a smooth consistency that coats the pasta.

Finish and serve. Sprinkle with additional parsley and grated cheese, if desired.