First, arrange all the necessary ingredients in various bowls and cups for easy access during cooking.

Start by boiling a large pot of salted water. Add the linguine and cook until it's nearly tender, about 6 to 8 minutes. Once done, drain the pasta and set it aside.

In a large skillet, combine 2 tablespoons of butter with 2 tablespoons of olive oil and heat over medium. Once the butter melts, add the diced shallots, minced garlic, and red pepper flakes. Stir the mixture frequently until the shallots become translucent, typically taking 3 to 4 minutes.

Using tongs, gently stir the mixture as you season the shrimp with kosher salt and black pepper. Add the shrimp to the skillet and cook until they turn pink, which should take about 2 to 3 minutes. Remove the shrimp from the skillet and keep them warm.

Next, pour the white wine and lemon juice into the same skillet. Increase the heat to bring the mixture to a boil, making sure to scrape off the browned bits from the bottom of the skillet with a wooden spoon. This deglazing process is crucial for enhancing the flavor.

Add another 2 tablespoons of butter to the skillet and stir in an additional 2 tablespoons of olive oil. Let the mixture simmer briefly to combine the flavors.

Finally, toss the linguine, cooked shrimp, and chopped parsley in the skillet with the butter and olive oil mixture until everything is well-coated. Adjust the seasoning with additional salt and black pepper if needed. Drizzle with a teaspoon of olive oil just before serving.