Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package directions for al dente. Drain and set aside.
In a shallow bowl, add flour and 1/2 teaspoon of salt and pepper. Coat shrimp on both sides and shake off excess. In a large skillet over medium-high heat add olive oil. Next, add enough shrimp to cover pan but not overcrowd it. Cook, turning occasionally until opaque throughout, about 3 minutes. Transfer shrimp to a plate and tent with aluminum foil to keep warm. Repeat process with remaining shrimp adding more oil as needed.
Reduce heat to medium-low and add the shallots, garlic, red pepper flakes and 1/2 teaspoon each of salt and pepper. Saute’ until fragrant, about 1-2 minutes. Add the wine, lemon juice, zest, and butter. Bring to a boil and cook until reduced by half, 1 to 2 minutes. Stir to combine.
Toss in the cooked linguine, parsley, breadcrumbs and shrimp. Combine well and serve immediately. This pairs perfect with Valdobbiadene Prosecco Superiore (Casa Farive) which you can fine in your local Publix’s.