Bring a large pot of lightly salted water to a boil. Add linguine, and cook until al dente; drain and toss with a bit of olive oil to prevent sticking.
Meanwhile, heat oil in a large saucepan over medium heat, and sauté garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer for 4-5 minutes.
Add shrimp and butter into the saucepan. Poach for 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, fresh parsley, basil and chili flakes. Toss and continue cooking for 2 minutes. Serve family style sprinkled with more chopped parsley and Parmesan cheese.
