Shrimp Scampi with Linguini

Follow package directions for linguine. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter with 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes, being careful not to overcook them. Remove the shrimp from the pan; set aside and keep warm. De-glaze the pan with the 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.