In a large pot add linguine (don’t forget to salt your water!)
In a large skillet add olive oil and 2Tbsp butter, once melted add the garlic and red pepper flakes, cook until fragrant. Add the shrimp to the pan and cook for 2-3 minutes on each side or until the outside appears pink. Remove shrimp from the pan and set aside. Next add in your white wine and lemon, reduce about half way. Add in the remaining butter, then add the shrimp back in as well as the cooked pasta. Toss together and add a ladle of pasta water. Finish off my mixing in chopped parsley and top with a few extra red pepper flakes.
