Bring a large pot of salted water to a rolling boil over high heat. Add linguine or fettuccine and cook until al dente, about 8-10 minutes. Drain and reserve a cup of pasta water.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the shrimp with salt and pepper, then cook for 2-3 minutes on each side until pink and opaque. Transfer to a plate to keep warm.

Lower the heat and add minced garlic to the skillet. Sauté for about 1 minute until fragrant. Add heavy cream and an optional splash of dry white wine, stirring gently. Simmer for 2-3 minutes to thicken.

Add the drained pasta to the skillet, tossing to coat in the sauce. Stir in Parmesan cheese until melted; add reserved pasta water if the sauce is too thick.

Adjust seasoning with salt, pepper, and optional red pepper flakes. Fold in the sautéed shrimp, garnish with parsley, and serve immediately.