Bring a large pot of well-salted water to a rolling boil. Cook linguine pasta according to package directions until just shy of al dente. Reserve 1 cup pasta water before draining.

Pat shrimp and scallops completely dry. Season generously with salt and pepper.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add shrimp and cook 2 minutes per side until pink and opaque. Remove and set aside.

Add scallops to the same pan, searing 90 seconds per side until golden. Remove and keep warm with shrimp.

Add remaining 2 tablespoons butter, garlic, and shallot to the pan. Cook until fragrant and translucent, about 2 minutes.

Pour in white wine, scraping up browned bits. Simmer until reduced by half, about 3-4 minutes.

Reduce heat to medium-low. Add heavy cream, cream cheese, and red pepper flakes. Whisk until smooth and simmering.

Gradually whisk in Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

Add cooked linguine to the sauce with a splash of pasta water. Toss to coat evenly.

Gently fold in shrimp, scallops, and crab meat. Heat through for 1-2 minutes.

Garnish with fresh parsley and serve immediately with lemon wedges.