Prepare the Pasta:

Place a large pot of water on high heat until it reaches a rolling boil. Add a generous amount of salt to the water and stir in the linguini, ensuring the strands separate. Cover the pot and wait for the water to return to a boil. Cook the pasta for 6 to 8 minutes, or until it is slightly undercooked. Drain the linguini and set it aside.

Cook the Aromatics and Shrimp:

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced shallots, minced garlic, and a pinch of red pepper flakes (if using). Sauté for approximately 3 to 4 minutes, or until the shallots turn translucent. Season the shrimp with kosher salt and freshly ground black pepper, then add them to the skillet. Cook for 2 to 3 minutes, turning as needed, until the shrimp are pink and opaque. Remove the shrimp from the skillet and keep them warm.

Prepare the Sauce:

Pour the dry white wine and freshly squeezed lemon juice into the skillet, bringing the mixture to a boil. Reduce the heat slightly and add the remaining butter and olive oil. Stir until the butter melts and blends with the other ingredients, forming a smooth sauce.

Combine and Finish:

Return the cooked shrimp to the skillet, along with the freshly chopped parsley and drained linguini. Toss the ingredients thoroughly to ensure the pasta is evenly coated with the sauce. Adjust seasoning with additional salt and pepper as needed. Drizzle a small amount of olive oil over the finished dish for added flavor and serve immediately.