12 oz. linguine or angel hair pasta (I use whole wheat)
2 Tbls. butter
2 Tbls. extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pinch red pepper flakes (optional)
1 lb. medium shrimp, peeled and deveined
1 pinch kosher salt and freshly ground pepper
½ c. dry white wine
1 lemon, juiced
2 Tbls. butter
2 Tbls. extra-virgin olive oil
¼ c. finely chopped fresh parsley leaves
1 t. extra-virgin olive oil, or to taste
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.