Step 1

Cook the linguine to al dente, according to the package instructions. Before draining, reserve about ¼ cup of the pasta water.

Step 2

In a large sauté pan, heat 3 tablespoons of the butter and the olive oil over medium heat.

Step 3

Add the garlic, and sauté until fragrant, about 30 seconds.

Step 4

Add the shrimp, and season with a pinch of salt and pepper. Cook on each side for 1 to 2 minutes, until just turning opaque and pink.

Step 5

Add the wine and red pepper flakes, and bring to a simmer. Simmer for 3 to 5 minutes, or until the wine reduces by about half and the shrimp is cooked through.

Step 6

Remove the shrimp, and set aside.

Step 7

Stir in the remaining 1 tablespoon of butter, lemon juice, parsley, and reserved pasta water, and season with salt and pepper, to taste. Cook for another 2 to 3 minutes.

Step 8

Remove from the heat immediately, and toss with the cooked linguine.

Step 9

Serve immediately topped with the shrimp, and garnish with extra fresh chopped parsley. Add Parmesan cheese, as desired.