Bring a large pot of salted water to a rolling boil, then cook the pasta until al dente, about 8-10 minutes.

In a large skillet, heat olive oil over medium heat and sauté the shrimp for 2-3 minutes per side until pink and opaque, then set aside.

In the same skillet, add minced garlic and sauté for about 30 seconds. Add heavy cream and bring to a gentle simmer.

Stir in Parmesan cheese and white wine, then return the cooked pasta and shrimp to the skillet and toss to coat.

Serve immediately, garnished with parsley and red pepper flakes, if desired.