Heat olive oil in a large frying pan over medium-high heat.

Add chopped garlic and sauté until softened, about 1 minute.

Add coarsely chopped shrimp and cook, stirring, until pink and just cooked through, 2 to 3 minutes.

Stir in lemon zest and juice, chopped parsley, kosher salt, red chile flakes, and freshly ground black pepper.

Mix in cooked quinoa-corn linguine (or other linguine) to coat.

Serve immediately.