2 tbsp olive oil
1 lb peeled and deveined large shrimp (20 to 25 per lb)
4 large garlic cloves, minced
½ tsp dried hot red-pepper flakes
½ cup dry white wine
¼ cup unsalted butter
1 lb linguine
½ cup chopped fresh flat-leaf parsley
Kosher salt and ground black pepper
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.