Let’s roll up our sleeves and bring this dish to life:

1. Start by cooking the linguine in a large pot of salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the shrimp, seasoning with salt, pepper, and red pepper flakes if using. Cook until pink and opaque, about 3-4 minutes. Remove shrimp and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
4. Reduce the heat to low, add the heavy cream, and stir occasionally until the sauce starts to thicken, about 3 minutes.
5. Stir in the Parmesan cheese until melted and smooth. Add lemon juice for brightness.
6. Return the shrimp to the skillet, and then toss in the cooked linguine, ensuring everything is well-coated with the sauce.
7. Garnish with fresh parsley before serving, and season with additional salt and pepper if needed.

Remember, the key is not to rush. As my dad always said, “Cooking is like telling a story; it’s best enjoyed slowly.”