Shrimp Scampi with Pasta

1 16 oz of packaged linguine pasta
2 tbsp of butter
2 tbsp of extra virgin olive oil
2 finely diced shallots
2 cloves of minced garlic
1 lb of peeled and deveined shrimp
1 pinch of salt and freshly ground pepper
1/2 cup of dry white wine
1 juiced lemon
2 tbsp of butter
2 tbsp of extra virgin olive oil
1/4 cup of finely chopped fresh parsley leaves
1 tsp of extra virgin olive oil

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

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.

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.

Enjoy!