Cook the Pasta

1. Boil Water: In a large pot, bring salted water to a boil.
2. Cook Linguine: Add linguine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.

Prepare the Shrimp and Sauce

1. Sauté Shrimp: In a large skillet, melt butter over medium heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove shrimp from the skillet and set aside.
2. Sauté Garlic: In the same skillet, add minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
3. Deglaze the Pan: Pour in the white wine (or chicken broth) to deglaze the pan, scraping up any browned bits. Let it simmer for about 2 minutes.
4. Add Cream and Cheese: Reduce heat to low, then stir in the heavy cream and grated Parmesan cheese. Season with salt and black pepper to taste. Cook for another 2-3 minutes until the sauce thickens slightly.
5. Combine Pasta and Shrimp: Add the cooked linguine and shrimp to the sauce, tossing to coat. If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.

Serve

1. Plate and Garnish: Serve immediately, garnished with chopped parsley and additional Parmesan cheese if desired.