Shrimp Scampi with Pasta

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.