1. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.

2. Saute the Shrimp: While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet or Dutch oven over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.

3. Create the Garlic Sauce Base: Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Add the minced garlic and red pepper flakes (if using) and cook for about 1 minute, stirring constantly, until fragrant. Be careful not to burn the garlic.

4. Deglaze with Wine/Broth: Pour in the white wine or chicken broth and fresh lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly and allow the flavors to meld.

5. Combine Pasta and Sauce: Add the cooked and drained linguine to the skillet with the sauce. Toss well to coat the pasta evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.

6. Add Shrimp and Finish: Return the cooked shrimp to the skillet. Stir in the grated Parmesan cheese and chopped fresh parsley. Toss everything together gently until the shrimp is heated through and everything is well combined.

7. Season and Serve: Taste the pasta and season with salt and freshly ground black pepper as needed. Serve immediately with extra Parmesan cheese on the side.