1. Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, heat olive oil over medium heat. Add shrimp, season with salt and pepper, and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
3. In the same skillet, add garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
4. Reduce the heat to low and pour in the heavy cream. Stir in the Parmesan cheese, lemon zest, lemon juice, and red pepper flakes, allowing the sauce to thicken, about 3-4 minutes.
5. Return the shrimp to the skillet and toss to coat them in the sauce. Add the cooked linguine and gently mix everything together. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
6. Garnish with fresh parsley before serving.

Remember, the key to a great sauce is to let it simmer gently to thicken naturally — just like my abuela taught me with her stews and soups.