1 (16 oz) package of linguine
2 TBSP butter
2 TBSP extra virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes (optional)
1 lb shrimp, peeled and deveined
1 pinch kosher salt and freshly ground pepper
1/2 cup dry white wine
1 lemon, juiced
2 TBSP of butter
2 TBSP of extra virgin olive oil
1/4 cup fresh parsley leaves
1 tsp extra virgin olive oil
Bring a large pot of salted water to a boil, cook linguine until tender, drain
Melt 2 TBSP butter with 2 TBSP olive oil in a large skillet over med heat. Cook and stir in shallots, garlic, and red pepper flakes until shallots are translucent, 3 to 4 mins.
Season shrimp with kosher salt and black pepper, add to the skillet and cook until pink, stirring occasionally 2-3 minutes.
Remove shrimp from skillet and keep warm
Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
Melt 2 TBSP butter in skillet, stir in 2 TBSP olive oil into butter mixture and bring to a shimmer. Toss linguine, shrimp, and parsley in the butter mixture until coated, season with salt and black pepper.
Drizzle with 1 tsp of olive oil to serve