Bring a large pot of salted water to a boil. Once boiling, add the linguine and cook according to package instructions until al dente, about 8-10 minutes.

While the pasta is cooking, peel and devein the shrimp if not already done. Pat them dry with paper towels and season with salt and black pepper to taste.

Mince the garlic cloves and chop the parsley finely, setting them aside for later use.

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Once the oil is hot, add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.

Add the seasoned shrimp to the skillet and sprinkle with red pepper flakes. Cook the shrimp for about 2-3 minutes on each side until they are pink and opaque. Remove shrimp from the skillet and set aside.

Once the linguine is cooked, reserve about 1/2 cup of the pasta cooking water, then drain the pasta.

Add the drained linguine directly to the skillet with the garlic oil, tossing it well to coat. If the pasta seems dry, gradually add the reserved pasta water until you achieve your desired consistency.

Add the cooked shrimp back to the skillet along with the chopped parsley. Toss everything together and adjust seasoning with additional salt and pepper if needed. Cook for another minute until everything is heated through.

Serve the pasta hot, garnishing with extra parsley and a sprinkle of red pepper flakes if desired.