1 pound linguini
1 pound large shrimp, peeled & deveined (21 to 25 count)
5 tablespoons unsalted butter, divided
5 tablespoons olive oil, divided
2 shallots or 1/2 small onion, finely diced
4 to 5 cloves garlic, minced
3/4 cup dry white wine (like a Sauvignon Blanc)
1 lemon, juiced and zested
1/4 cup parsley, finely chopped
1/4 teaspoon cayenne
Cook pasta according to package directions until just al dente. Reserve 1/4 cup of pasta water before draining. Leave pasta in strainer until needed.
Meanwhile, heat 3 tablespoons each of the butter and olive oil in a deep skillet over medium-high heat, and sauté shallots and garlic until translucent.
Add shrimp to skillet and cook just until pink on both sides. Remove to a bowl. Stir in the wine and lemon juice. Bring to a boil, then lower heat to a simmer until reduced by half. Mix in the remaining butter and olive oil until combined.
Increase heat on skillet to medium-high. Toss in parsley, cayenne, and lemon zest, stirring until just combined.
Working quickly, add pasta, water, and shrimp to skillet, tossing until pasta is coated and water has evaporated.
To reheat: Add about 1 tablespoon water before microwaving for 2 minutes on high.