Boil a large pot of salted water. Add the linguine or spaghetti and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest and set aside.

In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and cook until fragrant, about 1 minute. Add the shrimp, season with salt, pepper, and red pepper flakes. Cook for 2-3 minutes on each side until the shrimp are pink and opaque.

Reduce the heat to medium-low and pour in the lemon juice and zest. Toss gently to combine. Add a splash of reserved pasta water for a thinner sauce if desired.

Add the drained pasta directly into the skillet with the shrimp and toss to combine well. Taste and adjust seasoning if necessary.

Transfer the pasta to serving plates and garnish with chopped parsley and grated Parmesan cheese if using. Serve warm and enjoy!