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