Cook the linguine in a Dutch oven over 15 briquettes, according to package directions. Drain, then cover and place two or three briquettes on top to keep the linguine warm.

Meanwhile, in a second Dutch oven over 9 to 12 briquettes, heat the olive oil. Add the shrimp, garlic, and red pepper flakes and cook until the shrimp are opaque. Using a slotted spoon, transfer the shrimp to the first Dutch oven.