Bring a large pot of generously salted water to a boil. Add linguine and cook according to package directions until al dente. Before draining, reserve 2 cups of pasta water, then drain the pasta.

While pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat shrimp dry and season with salt and pepper. Add to the skillet in a single layer and cook for 1-2 minutes per side, until pink and opaque. Remove from skillet and set aside.

Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and red pepper flakes. Sauté for 30-60 seconds until fragrant.

Pour in the white wine to deglaze, scraping up bits from the bottom. Simmer for 1 minute. Add 1 cup of reserved pasta water and the lemon juice. Bring to a simmer and cook for 2-3 minutes, whisking, until the sauce begins to thicken.

Add the drained pasta to the skillet and toss vigorously to coat. The sauce will become silky and cling to the pasta. Add the cooked shrimp and fresh parsley, tossing to combine. If needed, add more pasta water to reach the desired sauce consistency.

Serve immediately, garnished with more fresh parsley and freshly grated Parmesan cheese.