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vogette
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Cook linguine according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat olive oil. Add shrimp and season with salt and pepper. Cook for 2-3 minutes per side or until pink and opaque. Remove from skillet and set aside.
In the same skillet, add garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
Pour in white wine (or broth), scraping up any browned bits. Let simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream and bring to a simmer. Cook for 3-4 minutes until slightly thickened.
Stir in Parmesan cheese until melted and sauce is creamy. Add lemon juice.
Return shrimp to the skillet and toss to coat in the sauce.
Add cooked linguine and toss everything together until well combined.
Sprinkle with chopped parsley and serve immediately.