Begin by bringing a large pot of salted water to a boil over high heat. Add linguine or fettuccine and cook until al dente, about 8-10 minutes. Reserve about 1 cup of pasta water, then drain and keep the pasta warm in the pot.

Melt 4 tablespoons of butter in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add shrimp and cook for 1-2 minutes on each side until pink and opaque.

Pour in white wine and lemon juice, simmer for about 1 minute. Stir in heavy cream and Parmesan cheese, mix until creamy, adjusting thickness with reserved pasta water as needed.

Add the reserved pasta to the skillet with the sauce, tossing to coat well. Let it simmer for an additional minute over low heat.

Serve the pasta on warm plates, garnishing with extra Parmesan and red pepper flakes. Pair with garlic bread or salad.