Boil a large pot of salted water over high heat. Add pasta and cook according to package instructions until al dente, about 7-10 minutes. Drain, reserving a cup of pasta water.

In a large skillet, heat olive oil over medium heat. Add seasoned shrimp in a single layer and sauté for 2-3 minutes per side until pink and opaque. Remove and set aside.

In the same skillet, reduce heat to medium-low and add minced garlic. Sauté for about 1 minute until fragrant.

Pour in white wine and simmer for 2 minutes, scraping any stuck bits. Let it reduce until slightly thickened.

Stir in heavy cream and Parmesan cheese, simmer for 3-4 minutes until it thickens. Adjust with reserved pasta water if desired.

Add cooked pasta and shrimp back to the skillet. Toss gently until well coated with sauce, adding pasta water if too thick.

Remove from heat, garnish with red pepper flakes and parsley. Serve hot.