l Ingredients

l 1 (16 ounce) package linguine pasta
l 2 tablespoons butter
l 2 tablespoons extra-virgin olive oil
l 2 shallots, finely diced
l 2 cloves garlic, minced
l 1 pinch red pepper flakes (optional)
l 1 pound shrimp, peeled and deveined
l 1 pinch kosher salt and freshly ground pepper
l 1/2 cup dry white wine
l 1 lemon, juiced
l 2 tablespoons butter
l 2 tablespoons extra-virgin olive oil
l 1/4 cup finely chopped fresh parsley leaves
l 1 teaspoon extra-virgin olive oil, or to taste
l

Directions

1
2 Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

3 Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

4 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 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.