Bring a large pot of generously salted water to a rolling boil. Add the linguine and cook until just shy of al dente, about 8 minutes — it will finish in the sauce. Before draining, reserve 1½ cups of the starchy pasta water. Drain the pasta.

While the pasta cooks, pat the shrimp very dry and season with half the salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in a single layer, about 2 minutes per side, until pink and opaque. Work in two batches if the skillet is crowded. Transfer to a plate.

Reduce the heat to medium. Add 3 tablespoons butter to the same skillet; when foaming, stir in the garlic and red pepper flakes and cook 30 seconds, until fragrant but not browned. Pour in the white wine and lemon juice; simmer 1 minute, scraping up the browned bits.

Add the drained linguine to the skillet with 1 cup of the reserved pasta water. Toss with tongs over medium heat for about 2 minutes, until the liquid thickens into a light sauce that coats the pasta. Splash in more pasta water if the pan looks dry.

Off the heat, toss in the shrimp, Parmesan, parsley, lemon zest, and the remaining 2 tablespoons butter. Toss until the butter melts and the sauce turns glossy. Taste and adjust with the remaining salt, pepper, and more red pepper flakes if you like heat.

Divide among bowls with lemon wedges and extra Parmesan. The sauce tightens as it sits, so don't wait.