Shrimp Scampi with Linguine

INGREDIENTS

1. 1 lb. of linguine
2. 4 tablespoons of butter
3. 4 tablespoons of extra virgin oil plus more for drizzling
4. 2 shallots finely diced
5. 2 clove of garlic minced
6. Pinch of red pepper flakes, optional
7. 1 lb. of shrimp peeled and deveined
8. Kosher salt and finely ground black paper
9. 1/2 cup of dry white wine
10. Juice of one lemon

DIRECTIONS

1. For the pasta, put a large pot of water on the stove to boil. Once it has boiled, add some salt and the Linguine. Stir and cover. Cook for 6-8 minutes or until pasta is not quite done. Drain.
2. Meanwhile, in a large skillet, melt two tablespoons of butter in two tablespoons of olive oil over medium high heat. Sauté the shallots, garlic, and red pepper (if using) until the shallots are translucent, about 3-4 minutes.
3. Season the shrimp with salt and pepper. Add shrimp to the pan and cook 2-3 minutes or until pink.
4. Remove shrimp from the pan and set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons of butter and two tablespoons of olive oil.
5. When the butter has melted return the shrimp and cooked pasta to the pan.
6. Stir well and season with salt and pepper. Drizzle on a bit more olive oil and serve immediately.