In a large pot, bring salted water to a rolling boil. Add the linguine and cook according to package instructions until al dente. Reserve about a cup of pasta water before draining the linguine. This starchy water is your secret weapon for achieving that perfect sauce consistency.

While the pasta cooks, let’s turn our attention to the shrimp. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once it’s melted and bubbling, add half of the minced garlic and the finely chopped shallot. Sauté for about a minute, until fragrant.

Next, toss in the shrimp, seasoning with salt, pepper, and crushed red pepper flakes. Cook for about 2-3 minutes on each side, or until they turn pink and opaque. This is where the magic began to unfold. Remove the shrimp from the skillet and set them aside.

With the shrimp out of the pan, let’s create that luscious sauce. In the same skillet, pour in the white wine, scraping up any bits stuck to the bottom of the pan. Add the remaining minced garlic and let it simmer for a couple of minutes until the wine reduces slightly.

Next, pour in the chicken or vegetable stock along with the heavy cream. Stir in the chopped sage, lemon zest, and lemon juice. Bring everything to a gentle boil and let it simmer for about 5-7 minutes until it begins to thicken.

Now it’s time to bring everything together. Add the cooked linguine to the sauce. Toss it gently, allowing the linguine to soak up all the delicious flavors. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.

Finally, stir in the shrimp and finish with the Parmesan cheese and chopped parsley. Give it one last toss and then serve hot with extra parsley and cheese on top.