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 it aside. The pasta should still have a slight bite to it, not be mushy.

2. 2. Prepare the Shrimp: While the pasta is cooking, pat the peeled and deveined shrimp dry with paper towels. Season them generously with salt and freshly ground black pepper. This helps to enhance their natural flavor and ensures they sear nicely.

3. 3. Saute the Garlic and Shrimp: In a large skillet or Dutch oven, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium-high heat. Once the butter is melted and slightly foamy, add the minced garlic and red pepper flakes (if using). Saute for about 30 seconds until fragrant, being careful not to burn the garlic. Add the seasoned shrimp to the skillet in a single layer. Cook for 1-2 minutes per side, until the shrimp turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.

4. 4. Build the Creamy Sauce: Reduce the heat to medium. Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the same skillet. Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 1-2 minutes to reduce slightly.

5. 5. Add Cream and Seasonings: Stir in the heavy cream and bring the sauce to a gentle simmer. Cook for another 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste. The sauce should be smooth and coats the back of a spoon.

6. 6. Combine Everything: Add the cooked linguine, cooked shrimp, and chopped fresh parsley to the skillet with the sauce. Toss everything together gently until the pasta and shrimp are well coated. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Stir in the grated Parmesan cheese until melted and fully incorporated.

7. 7. Serve Immediately: Divide the pasta among serving plates. Garnish with extra fresh parsley and a sprinkle of Parmesan cheese. Serve with lemon wedges on the side for a bright, fresh finish.