Cook linguine according to package directions in a large pot of salted boiling water until al dente. Reserve 1 cup of pasta water and then drain the pasta.

While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and red pepper flakes, cooking for about 1 minute until fragrant.

Add shrimp to the skillet and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the skillet and set aside.

Pour white wine and lemon juice into the skillet, scraping up any browned bits from the bottom. Bring to a simmer and cook for 2 minutes to reduce slightly.

Return the cooked shrimp to the skillet with the sauce. Add the drained linguine and toss to coat.

If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency. Stir in fresh parsley and season with salt and pepper to taste.