Boil a large pot of salted water over high heat. Add long pasta and cook until al dente, about 8-10 minutes. Drain and reserve some pasta water.

Heat olive oil in a large skillet over medium heat. Sauté minced garlic for 1 minute until fragrant.

Add thawed shrimp to the skillet and season with salt, pepper, and optional red pepper flakes. Cook for 2-3 minutes per side until pink and opaque.

Deglaze the skillet with dry white wine, allowing it to bubble and reduce for 1-2 minutes.

Stir in heavy cream and Parmesan cheese, simmer for 3-5 minutes until the sauce thickens slightly.

Combine the drained pasta with the sauce, tossing to coat evenly. Add reserved pasta water if needed to adjust the sauce consistency.

Serve in bowls, garnished with chopped parsley. Enjoy!