Start by putting your pasta to boil first. This is a fast moving dish so having your pasta ready is important.
Put a large pot of water on the stove and when it has come to the boil, add a couple of tablespoons of salt and the linguine.
Stir to make sure the pasta separates and cook for about 6 to 8 minutes or until the pasta is not quite done.
Drain the pasta and return it to the empty pot. Stir 2 tablespoons of butter into the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat and saute the shallots, garlic, and red pepper flakes (if using) for 3 to 4 minutes.
Rinse, dry and season the shrimp with salt and pepper and then add them to the pan and cook until they have turned pink, about 2 to 3 minutes, stirring often.
Remove the shrimp from the pan and set aside.
Add wine and lemon juice to your butter / oil pan and bring liquid to a boil.
Add 2 more tablespoons of butter and 2 more tablespoons of oil.
When the butter has melted, return the shrimp to the pan along with most of the Parmesan cheese and the parsley and pour over your cooked pasta.
Stir well and season with salt and pepper to taste. Garnish with the remaining grated Parmesan and don't forget to serve it up with some crusty bread to mop up that beautiful garlic butter sauce.