1 pound linguini
4 tablespoons butter
4 tablespoons extra virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
pinch red pepper flakes, optional
1 pound shrimp
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
juice of 1 lemon
1/4 cup parsley leaves, finely chopped
For the pasta, put a large pot of water on the stove to boil. When it has come to a 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 – 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 until the shallots are translucent, about 3-4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2-3 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 of butter and 2 tablespoons of 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.