Bring a large pot of salted water to a boil over high heat. Add your linguine or fettuccine, cooking according to package instructions until al dente, usually around 8-10 minutes. Once cooked, reserve about a cup of the pasta water, then drain the pasta and set it aside.

In a large skillet over medium heat, melt the butter. Add the minced garlic, allowing it to sizzle for about 30 seconds until fragrant, but not browned. Toss in the shrimp, cooking for 1-2 minutes per side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the white wine and lemon juice. Increase the heat and let the mixture simmer for about 2-3 minutes, allowing the alcohol to evaporate and the flavors to deepen.

Pour in the heavy cream, stirring continuously to combine with the wine and lemon base. Keep cooking over medium heat for 3-4 minutes until the sauce thickens slightly.

Gently fold the reserved pasta into the creamy sauce, ensuring every strand is coated. If the mixture appears too thick, gradually add a splash of the reserved pasta water.

Sprinkle in the Parmesan cheese, stirring well to incorporate. Adjust seasoning with salt, pepper, and red pepper flakes if desired. Let the mixture warm together for an additional minute.

Transfer the pasta to serving dishes and garnish with freshly chopped parsley. Serve immediately while it's warm and creamy.