For the pasta, put a large pot of
water on the stove to boil. When it has come to the
boil, add a couple of tablespoons of salt and the
linguini. Stir to make sure the pasta separates; cover.
When the water returns to a boil, cook for about 6 to 8
minutes or until the pasta is not quite done. Drain the
pasta.
Meanwhile, in a large skillet, melt 2 tablespoons
butter in 2 tablespoons olive oil over medium-high heat.
Saute the shallots, garlic, and red pepper flakes (if
using) until the shallots are translucent, about 3 to 4
minutes. Season the shrimp with salt and pepper; add
them to the pan and cook until they have turned pink,
about 2 to 3 minutes. Remove the shrimp from the pan;
set aside and keep warm. Add wine and lemon juice and
bring to a boil. Add 2 tablespoons butter and 2
tablespoons oil. When the butter has melted, return the
shrimp to the pan along with the parsley and cooked
pasta. Stir well and season with salt and pepper.
Drizzle over a bit more olive oil and serve immediately.
