1. 1. Cook 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. Drain the pasta and set aside.

2. 2. Prepare the shrimp: While the pasta cooks, pat the peeled and deveined shrimp dry with paper towels. Season them lightly with salt and black pepper. This helps them sear nicely and absorb flavor.

3. 3. Melt the butter and saute garlic: In a large skillet or pan over medium heat, melt the butter. Once melted, add the minced garlic and red pepper flakes (if using). Saute for about 1 minute until the garlic is fragrant and lightly golden, being careful not to burn it.

4. 4. Cook the shrimp: Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until they turn pink and opaque. Don’t overcrowd the pan; cook in batches if necessary to ensure they cook evenly and don’t steam. Remove the cooked shrimp from the pan and set aside.

5. 5. Deglaze the pan and build the sauce: Pour the white wine or chicken broth into the skillet, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes to reduce slightly.

6. 6. Combine ingredients: Add the cooked pasta, cooked shrimp, fresh parsley, and lemon juice back into the skillet. Toss everything together thoroughly. If the sauce seems too thick or dry, add a splash or two of the reserved pasta water until it reaches your desired consistency.

7. 7. Final seasoning and serving: Taste the pasta and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with fresh Parmesan cheese.