1. Start the pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. This will be crucial for creating a silky sauce later.

2. Prepare the shrimp: While the pasta cooks, pat the peeled and deveined shrimp very dry with paper towels. This helps them sear beautifully. Season the shrimp on both sides with salt and freshly ground black pepper.

3. Saute the shrimp: Heat the olive oil in a large skillet or pan over medium-high heat. Once shimmering, add the seasoned shrimp in a single layer. Cook for 1-2 minutes per side, until they turn pink and opaque. Be careful not to overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.

4. Create the garlic butter sauce: Reduce the heat to medium. Add the butter to the same skillet, letting it melt. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute, stirring constantly, until fragrant. Do not let the garlic brown, as it can become bitter.

5. Deglaze and build the sauce: Pour in the white wine (or chicken broth) and lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes, allowing the liquid to reduce slightly and the flavors to meld.

6. Combine and finish: Add the cooked shrimp back into the skillet with the sauce. Drain the pasta and add it directly to the skillet. Toss everything together, adding a splash or two of the reserved pasta water as needed to create a smooth, glossy sauce that coats the pasta beautifully.

7. Garnish and serve: Stir in the fresh chopped parsley. Taste and adjust seasoning with additional salt and pepper if necessary. Serve immediately, perhaps with an extra squeeze of fresh lemon.