Shrimp Scampi

• 1 lb linguini
• 4 TB butter
• 4 TB extra virgin olive oil
• 2 shallots, finely diced
• 2 cloves garlic, minced
• pinch of red pepper flakes
• 1 lb shrimp, peeled and deveined
• salt and pepper to taste
• juice of 1 lemon
• 1/2 C chicken broth
• parsley, chopped, to taste

Cook pasta al dente.  In large skillet, melt 2 TB butter in 2 TB olive oil over med- high heat.  Saute' shallots, garlic, and red pepper flakes 3-4 minutes.  Season shrimp with salt and pepper; add to pan and cook until pink, 2-3 minutes.  Remove shrimp from pan, set aside, and keep warm.  Add broth and lemon juice to skillet and bring to boil.  Add 2 TB butter and 2 TB olive oil.  After butter melts, return shrimp to the pan; add parsley and stir in pasta.  Season with salt and pepper.