Preheat your oven to 375°F (190°C).

Cook the linguine according to package instructions until al dente; drain and set aside.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Add the shrimp to the skillet, cooking until pink and opaque, about 3-4 minutes. Stir in white wine and red pepper flakes, then let simmer for 2 minutes.

Reduce heat to low and stir in the heavy cream and Parmesan cheese, mixing until smooth.

In a large bowl, combine the cooked linguine, shrimp mixture, and chopped parsley. Mix well to coat everything in the sauce.

Transfer the mixture into a greased 3-quart casserole dish and spread evenly. Top with additional Parmesan if desired.

Bake in the preheated oven for 20-25 minutes or until the top is golden and bubbly.

Remove from the oven, let cool for a few minutes, and garnish with additional parsley before serving.