Cook the linguine in a large pot of heavily salted boiling water according to package directions until al dente. Just before draining, reserve 1 cup of the pasta water.

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Pat the shrimp completely dry and season with salt and pepper. Add the shrimp to the skillet in a single layer and cook for 1-2 minutes per side, until pink and just opaque. Remove the shrimp from the skillet and set aside.

Reduce the heat to medium. Add the sliced garlic and red pepper flakes to the same skillet and cook for about 30-60 seconds, until fragrant. Be careful not to burn the garlic.

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by about half, which should take 2-3 minutes.

Remove the skillet from the heat. Add the cold butter pieces and swirl the pan until the butter has melted completely and the sauce is creamy.

Drain the pasta and add it directly to the skillet along with the cooked shrimp and chopped parsley. Add 1/2 cup of the reserved pasta water. Toss everything together to coat the linguine in the sauce. If the sauce is too thick, add more pasta water, a tablespoon at a time, until it reaches your desired consistency.

Serve immediately, garnished with grated Parmesan cheese if desired.