INGREDIENTS: - 1 lb linguini pasta - 20-24 raw shrimp (peeled and deveined) - 4 tbsp butter - 4 tbsp olive oil - 3 tbsp shallot (finely diced) - 1 large clove, or 2 small cloves of garlic (finely minced) - 1 pinch red pepper flakes - 1/2 cup dry white wine (I used a Pinot Grigio from Aldi for $2.98) - Juice of 1 1/2 lemons - Salt & pepper - 1/2 cup chopped parsley (plus more for garnish) INSTRUCTIONS: 1. Bring a large pot full of water to a boil. Generously salt the water before putting the pasta in. Cook the pasta according to "al dente" directions on package. About 11-12 minutes for Barilla linguini. Drain pasta and coat with 2 tbsp of olive oil so the pasta does not clump together. 2. Meanwhile, in a large skillet, melt 2 tbsp of butter and remaining 2 tbsp of olive oil over medium-high heat. Cook the shallots, garlic and red pepper flakes until the shallots are soft and translucent (about 4 minutes). Add the shrimp to the