Bring a large pot of water to a boil and cook linguine to package instructions.
Heat the olive oil in a wide saute pan over low-medium heat. This may take a good few minutes to heat up, but you don't want it to reach a smoking point when cooking with evoo.
Add in the garlic and red pepper flakes. Because you're cooking at a lower heat, the ingredients will only sizzle slightly; this is okay.
Saute until the garlic becomes fragrant, about one minute.
Add in the tomatoes and raise the heat to medium-high. Cook until they have become tender and softened; about five to six minutes.
Push the tomatoes to the side and add in the shrimp in a single layer. Cook for two minutes and turn them over.
Add the butter, lemon juice, wine, salt, and urfa pepper. Let come to a boil and cook for three minutes. Stir everything and continue to cook for another two to three minutes, until the wine has reduced.
Add the cooked pasta and parsley to the saute pan and toss to coat with the sauce. Taste and add more salt if necessary.
Plate your pasta and top generously with freshly grated parmigiano-reggiano cheese!