1.  Have all of your ingredients ready to go as this is a quick sequence of events for preparation.

2.  In a large skillet, melt butter with olive oil. Add garlic and shallots. Sauté until golden brown, about 1 minute.

3.    Meanwhile, In a large pot of boiling water add a tablespoon of salt and the linguini. Stir to make sure the pasta does not stick together. Cook until al-dente or until the pasta is not quite done. Drain the pasta. Save a ½ cup of pasta water for later.

 4.  Add wine, salt, red pepper flakes and black pepper and bring to a simmer. Let wine reduce by half, about 2-3 minutes.

5.  Add shrimp and sauté until pink, 2 to 4 minutes depending upon their size. Caution:Do not over cook. Stir in the parsley, lemon juice and some pasta water if needed. Then serve over pasta.

6.  Accompany with warm Italian bread and a light white wine. A Sancerre or Sauvignon Blanc pairs well with this dish.