Shrimp Scampi With Linguini

Well tonight's is a bit of a pantry raid.  I had the frozen shrimp that needed to be used and a lemon and the pasta.  Thought I had garlic, but it was gone so I had a quick grocery run.  I am still so over the fridge thing:/  It is still a tasty meal.

 Shrimp Scampi With Linguini
1 lb linguini
4 T  butter
4 T  extra virgin olive oil,plus more for drizzling
1    large shallot,finely diced
5 ea garlic,sliced
Pinch red pepper flakes optional
20    Shrimp (large),about 1 pound, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 c  dry white wine
1    lemon,juiced
1/4 c  finely chopped parsley leaves

[Note: Use a Marborough Sauvgion Blanc ]

For the pasta, put a large pot of water on the stove to boil. When it
has come to the boil, add a couple of tablespoons of salt and the
linguini. Stir to make sure the pasta separates; cover. When the water
returns to a boil, cook for about 6 to 8 minutes or until the pasta is
not quite done. Drain the pasta reserving 1/2 cup of water.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2
tablespoons olive oil over medium-high heat. Saute the shallots,  and
red pepper flakes (if using) until the shallots are translucent, about
3 to 4 minutes.Add the garlic and cook until its soft. Season the
shrimp with salt and pepper; add them to the pan and cook until they
have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan;
set aside and keep warm. Add wine and lemon juice and bring to a boil.
Add 2 tablespoons butter and 2 tablespoons oil. When the butter has
melted, return the shrimp to the pan along with the parsley and cooked
pasta and reserved pasta water. Stir well and season with salt and
pepper. Drizzle over a bit more olive oil and serve immediately.