Cook the Pasta: Bring a large pot of heavily salted water to a boil. Cook the linguine according to package directions until al dente. Just before draining, reserve about 1 ½ cups of the starchy pasta water.

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

Build the Sauce Base: Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and red pepper flakes. Cook for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Do not let it brown.

Deglaze and Emulsify: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Let it simmer for 1-2 minutes until it has reduced slightly. Add 1 cup of the reserved pasta water and bring to a simmer. Let it cook for 2-3 minutes, allowing the sauce to thicken slightly.

Combine Everything: Add the drained pasta directly to the skillet with the sauce. Toss continuously to coat the pasta. Add the cooked shrimp back to the pan, along with the fresh parsley and lemon juice. Toss everything together, adding the grated Parmesan cheese as you go. If the sauce is too thick, add another splash of pasta water until it reaches a silky, coating consistency.

Serve Immediately: Season with additional salt and pepper to taste. Serve right away, garnished with extra parsley and Parmesan.