Pasta with shrimp and garlic sauce

Bring a large pot of salted water to a boil and cook linguine in boiling water until nearly tender (about 6-8 minutes).

Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.

Add finely chopped shallots, minced garlic and red pepper flakes to the hot oil. Cook, stirring, until the shallots are translucent (about 3 to 4 minutes).

Add shrimp to skillet and season with kosher salt and ground black pepper. Cook until shrimp are pink, stirring occasionally (2-3 minutes). Remove shrimp from pan.

Pour white wine and lemon juice into skillet and bring to a boil.

Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer.

Toss linguine, shrimp, and finely chopped fresh parsley leaves in the butter mixture. Season with salt and freshly ground black pepper. Drizzle with 1 teaspoon olive oil to serve.