Bring a large pot of lightly salted and oiled water to a boil. Add linguine and cook until tender yet firm to the bite, about 11 minutes; drain.

Meanwhile, heat olive oil in a large saucepan over medium-high heat. Add bacon, onion, garlic, and pepper flakes; sauté until onion is golden brown, 10 to 15 minutes. Add white wine and cook, stirring occasionally, until absorbed, 2 to 4 minutes. Stir in shrimp and langostino and sauté until pink, about 2 minutes.

Reduce the heat to medium and stir in strained linguine. Add peas, pesto sauce, and half-and-half; cook and stir until linguine absorbs the liquid, 5 to 10 minutes. Top each serving with Parmigiano-Reggiano cheese.