Start by patting your large shrimp dry with paper towels to remove excess moisture. In a medium bowl, toss the shrimp with olive oil, salt, pepper, and optional red pepper flakes. Set aside.

Bring a large pot of salted water to a rolling boil. Add the linguine pasta and cook until al dente, about 8-10 minutes. Reserve ¼ cup of pasta water, then drain.

In a large skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the dry white wine and simmer for 2-3 minutes. Then squeeze in fresh lemon juice and sprinkle red pepper flakes.

Increase the heat to medium-high and add the seasoned shrimp. Cook for 2-3 minutes on each side until pink and opaque. Remove shrimp from the skillet.

Add the drained linguine into the skillet and gently toss to coat it in the sauce.

Stir in the reserved pasta water, grated Parmesan, and chopped parsley. Mix until well combined.

Return the cooked shrimp to the skillet and gently toss to combine. Adjust seasonings with salt and pepper as needed.

Serve immediately, garnishing with extra Parmesan and parsley if desired.