Bring a large pot of water (about 4 quarts) to a boil. Season generously with salt and cook linguine to al dente according to package directions. Before draining, reserve 1 cup of pasta water.

Meanwhile, heat olive oil in a large non-stick skillet over medium-high heat.

Pat shrimp dry with paper towels and season with salt and pepper. Add to the skillet in a single layer.

Cook until pink on the bottom, about 1 to 2 minutes. Add garlic, flip the shrimp, and continue cooking until just opaque and cooked through.

Transfer shrimp to a sheet of foil and wrap loosely to keep warm.

In a medium saucepan, heat cream with lemon zest and red pepper flakes over medium heat. Bring to a gentle simmer, reduce to low, and cook until slightly reduced, about 2 minutes.

Whisk in butter until fully melted.

Remove saucepan from heat and stir in parmesan cheese until completely melted and smooth. Season with salt and pepper.

In the same skillet used for shrimp, toss the drained linguine with the cream sauce and fresh lemon juice. Thin with reserved pasta water as needed.

Fold in the shrimp, serve immediately, and garnish with fresh parsley if desired.