In a large pot, bring salted water to boil. Add spaghetti or linguine and cook until al dente, about 8-10 minutes. Reserve a cup of pasta water, drain, and set aside.

In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 30 seconds. Add shrimp in a single layer, cooking for 1-2 minutes on each side until pink and opaque. Remove shrimp and set aside.

In the same skillet, deglaze with white wine and let it reduce by half for about 2-3 minutes. Stir in heavy cream, lemon juice, and red pepper flakes. Simmer for 3-4 minutes until thickened.

Return the sautéed shrimp to the skillet, add drained pasta, and toss everything together. If the sauce is too thick, add reserved pasta water to reach desired consistency.

Remove from heat, stir in Parmesan cheese, and season with salt and pepper. Serve immediately, garnished with additional Parmesan and parsley if desired.