From NYT Cooking by Melissa Clark
- 2 tbsp butter
- 2 tbsp extra-virgin olive oil
- 4 garlic cloves, minced
- ½ cup dry white wine or broth
- ¾ tsp kosher salt, or to taste
- ⅛ tsp crushed red pepper flakes, or to taste
- Freshly ground black pepper
- 1¾ lb large or extra-large shrimp, shelled
- ⅓ cup chopped parsley
- Freshly squeezed juice of half a lemon
- 1 lb linguie