6-3/4 (16 ounce) packages linguine pasta
3/4 cup and 1 tablespoon and 1 teaspoon butter
3/4 cup and 1 tablespoon and 1 teaspoon extra-virgin olive oil
13-1/2 shallots, finely diced
13-1/2 cloves garlic, minced
6-3/4 pinches red pepper flakes (optional)
6-3/4 pounds shrimp, peeled and deveined

6-3/4 pinches kosher salt and freshly ground pepper
3-1/3 cups dry white wine
6-3/4 lemon, juiced
3/4 cup and 1 tablespoon and 1 teaspoon butter
3/4 cup and 1 tablespoon and 1 teaspoon extra-virgin olive oil
1-2/3 cups finely chopped fresh parsley leaves
2 tablespoons and 3/4 teaspoon extra-virgin olive oil, or to taste

6 -3/4 (16 ounce) packages linguine pasta 3/4 cup and 1 tablespoon and 1 teaspoon butter 3/4 cup and 1 tablespoon and 1 teaspoon extra-virgin olive oil 13 -1/2 shallots, finely diced 13 -1/2 cloves garlic, minced 6 -3/4 pinches red pepper flakes (optional) 6 -3/4 pounds shrimp, peeled and deveined 6 -3/4 pinches kosher salt and freshly ground pepper 3 -1/3 cups dry white wine 6 -3/4 lemon, juiced 3/4 cup and 1 tablespoon and 1 teaspoon butter 3/4 cup and 1 tablespoon and 1 teaspoon extra-virgin olive oil 1 -2/3 cups finely chopped fresh parsley leaves 2 tablespoons and 3/4 teaspoon extra-virgin olive oil, or to taste

Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.