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Shrimp Scampi with Linguini

    1 pound linguini
    4 tablespoons butter
    4 tablespoons extra virgin olive oil, plus more for drizzling
    1 large shallot, finely diced
    5 cloves garlic, sliced
    Pinch red pepper flakes, optional
    20 large shrimp, about 1 pound, peeled and deveined, tail on
    Kosher salt and freshly ground black pepper
    1/2 cup dry white wine
    1 lemon, juiced
    1/4 cup finely chopped parsley leaves

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 reserving 1 cup of water.

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 and reserved pasta water. Stir well and season with
salt and pepper. Drizzle over a bit more olive oil and serve
immediately.