In a large pot, bring salted water to a boil, then add your linguine or fettuccine. Cook according to the package instructions for about 8-10 minutes until al dente, stirring occasionally. Once cooked, drain the pasta, reserving a little pasta water, and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Add minced garlic and sauté for about 1 minute until fragrant and lightly golden.

Add shrimp to the skillet, seasoning with salt and red pepper flakes. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque, then remove and set aside.

Pour in dry white wine to deglaze the pan, scrape up any browned bits, and let it simmer for about 2 minutes to reduce slightly.

Reduce heat to medium, stir in heavy cream, and let it simmer for about 3-4 minutes until it thickens slightly.

Mix in grated Parmesan cheese, stirring until it melts completely. Taste and adjust seasoning with salt or red pepper flakes if needed.

Add the cooked pasta and shrimp back into the skillet, tossing gently to coat everything with the sauce. If too thick, loosen with reserved pasta water.

Remove from heat and transfer to serving plates. Garnish with freshly chopped parsley and serve immediately.