In a boiling pot of salted water, cook the pasta according to the directions on the package. Drain well and set aside.
Heat the oven broiler on high to 425°F.
Heat 1/4 of the oil in a skillet or non-stick pan over medium-high heat. Sear the shrimp on both sides for 1 minute per side then remove from the pan and set aside.
Reduce the heat to medium and add the remaining oil. Sauté the garlic and shallot until golden brown then add the wine (if using) and simmer until it mostly evaporates. Then add the broth, lemon juice, cream, and half of the butter. Bring to a simmer until the sauce reduces to a thick, smooth consistency, season with salt and pepper to taste.
In a small bowl, combine the melted butter, bread crumbs, parmesan cheese, red pepper flakes (If using) and 1/4 of the chopped parsley; mix well.
Place the shrimp on a foil-lined baking sheet. Sprinkle the breadcrumb mixture over the shrimp and broil until crispy and golden (make sure to keep your eye on the shrimp so they do not burn).
Toss the pasta in the sauce with the remaining parsley, serve the shrimp over the pasta with bread on the side.