Bring a large pot of salted water to a rapid boil over high heat. Add linguine and cook until al dente, about 8-10 minutes, then reserve ⅓ cup of pasta water and drain.

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant. Add shrimp, season, and cook until pink and opaque, about 2-3 minutes per side.

In the same skillet, add lemon juice, lemon zest, and chicken broth. Increase heat and let simmer for 1-2 minutes.

Return shrimp to the skillet with the linguine, toss to combine, and stir in chopped parsley.

Plate the Shrimp Linguine, garnishing with parsley or Parmesan if desired.