Rinse the shrimp under cold water, pat dry, and season with salt and pepper. Mince garlic, chop parsley, zest and juice lemon.

Boil salted water, add linguine and cook until al dente, about 8 to 10 minutes. Reserve 1 cup pasta water before draining.

Heat olive oil in a skillet over medium-high heat. Sauté shrimp for 2 to 3 minutes on each side until pink and opaque, then set aside.

In the same skillet, melt butter, then sauté minced garlic for 30 seconds. Add white wine and reduce for 2 to 3 minutes.

Stir in heavy cream and simmer for 5 to 7 minutes until thickened. Stir occasionally.

Add Parmesan cheese, lemon zest and juice, season with salt, pepper, and red pepper flakes.

Add linguine to the sauce and toss to coat. Add reserved pasta water if sauce is too thick.

Fold in sautéed shrimp and garnish with parsley. Serve immediately.