Shrimp Scampi with Pasta

Gather ingredients.

Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.

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

Add shallots, garlic, and red pepper flakes; cook and stir until shallots are translucent, 3 to 4 minutes.

Season shrimp with kosher salt and black pepper. Add to the skillet; cook until pink, stirring occasionally, 2 to 3 minutes. Transfer shrimp to a plate; keep warm.

Add white wine and lemon juice to the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.

Melt remaining 2 tablespoons butter in skillet; stir in 2 tablespoons olive oil and bring to a simmer.

Toss linguine, shrimp, and parsley in butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.

Serve hot and enjoy!