Begin by gathering all necessary ingredients for the dish.

In a large pot, bring salted water to a rolling boil, and cook the linguine until it is almost tender, approximately 6 to 8 minutes. Drain and set aside.

In a large skillet over medium heat, melt 2 tablespoons of butter together with 2 tablespoons of extra-virgin olive oil.

Add the finely diced shallots, minced garlic, and optional red pepper flakes to the skillet, cooking until the shallots become translucent, about 3 to 4 minutes.

Season the shrimp with kosher salt and freshly ground pepper, then introduce them to the skillet. Cook until the shrimp turn pink, stirring occasionally, for about 2 to 3 minutes. Once cooked, remove the shrimp from the skillet and keep warm.

Pour the dry white wine and lemon juice into the skillet, bringing the mixture to a boil while scraping up any browned bits from the bottom using a wooden spoon.

Incorporate another 2 tablespoons of butter into the skillet, stirring in an additional 2 tablespoons of olive oil, and allow the mixture to simmer.

Finally, toss the cooked linguine, shrimp, and chopped parsley in the butter mixture until everything is well coated. Adjust seasoning with salt and pepper, and drizzle with an extra teaspoon of olive oil before serving.