• 1 lb pack Linguini
• 1/4 cup Finely Chopped Parsley
• 2 Shallots, finely diced
• 2 Cloves Garlic, thinly sliced
• 1 lb Shrimp, peeled and deveined
• 1 Lemon, juiced
• 4 Tbsp Butter
• 4 Tbsp Olive Oil
• Pinch Red Pepper Flakes (optional)
• 1/2 cup Dry White Wine
• Sea Salt and Freshly Cracked Black Pepper

Bring a large pot of salted water to boil. Cook pasta according to package directions.

Meanwhile, in a large skillet, melt 2 tablespoons butter and 2 tablespoons olive oil over medium-high heat. Add shallots, garlic and red pepper flakes, and sauté 3 to 4 minutes, until shallots are translucent. Season shrimp with sea salt and pepper; add to pan and cook 1-2 minutes until they turn pink. Remove shrimp and set aside. Add wine and lemon juice to pan and bring to a boil. Stir in 2 more tablespoons butter. When melted, return shrimp to pan along with parsley and cooked pasta. Toss to combine and season with sea salt and pepper, to taste. Drizzle with more olive oil and serve with lemon wedges.