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We prefer untreated shrimp—those without added sodium or preservatives such as sodium tripolyphosphate.
Sprinkle shrimp with ¼ teaspoon salt and ¼ teaspoon pepper and refrigerate until ready to use. Bring 4 quarts water to boil in large Dutch oven. Add pasta and 1 tablespoon salt and cook, stirring frequently, until al dente. Reserve ½ cup cooking water, then drain pasta.
Heat oil in now-empty pot over medium heat until shimmering. Add garlic and cook until beginning to brown, about 1 minute. Add shrimp and cook until just opaque, about 4 minutes.
Off heat, add pasta, Parmesan, pepperoncini and brine, capers, basil, and reserved cooking water and toss to combine. Serve, passing lemon wedges and extra Parmesan separately.