1 pound linguini
4 tablespoons butter
4 tablespoons Garlic Olive Oil, plus more for drizzling
2 shallots, finely diced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
2 tablespoons Sicilian Lemon White Balsamic
1/4 cup finely chopped parsley leaves
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 4 tablespoons butter in 4 tablespoons olive oil over medium-high heat. Sauté the shallots until they are translucent, about 3 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Add wine and Sicilian Lemon Balsamic and bring to a boil. Add the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.