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In a 6 quart stockpot, cook linguine in salted water to package directions. Drain and set aside.
While pasta cooks, melt butter in a skillet over medium heat. Add garlic, red pepper flakes, and raw shrimp. Stirring occasionally, cook until shrimp are pink and cooked through, about 2-3 minutes.
Pour in white wine and lemon juice in to the skillet with the shrimp, then season with salt and pepper. Bring to a simmer, then remove from heat.
Stir in pasta cooked pasta and sprinkle top with sprinkle top with parmesan and parsley.