Bring a large pot of salted water to a boil over high heat. Add your linguine or fettuccine and cook according to the package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining the pasta.

In a large skillet, heat a drizzle of olive oil over medium heat. Season the shrimp with salt and pepper, then add them to the skillet. Cook for 2-3 minutes per side until the shrimp are pink and opaque. Transfer the shrimp to a plate and cover to keep warm.

In the same skillet, lower the heat slightly and add minced garlic. Sauté for about 1 minute, until fragrant and just beginning to turn golden. Pour in the heavy cream and white wine, stirring to combine. Bring to a gentle simmer for about 3-4 minutes, allowing it to thicken slightly.

Add the cooked pasta and shrimp back into the skillet, tossing everything together to coat in the creamy garlic sauce. Gradually add reserved pasta water until you achieve your desired sauce consistency.

Remove the skillet from heat and serve your Creamy Garlic Shrimp Pasta immediately. Garnish with freshly grated Parmesan cheese and a sprinkle of red pepper flakes if desired.