Bring a large pot of salted water to a rolling boil. Cook the linguine until al dente, about 6-8 minutes, or to the desired tenderness. Reserve ½ cup of pasta water, then drain.
While the linguine cooks, melt the butter in a large skillet over medium heat until foamy but not browned.
Add the garlic and red pepper flakes. Sauté for 30 seconds, just until fragrant. Do not let it brown.
Add shrimp, cook until pink.
Add lemon zest and juice, and parmesan cheese
Add the cooked linguine to the skillet and toss evenly with the shrimp.
Garnish with parsley and serve.