Prepare linguine according to package directions, reserving ½ cup of pasta water for scampi. When linguine is finished cooking, prepare shrimp.
Meanwhile, peel and devein shrimp, rinse, pat dry. Set aside. Reserve shrimp shells for added flavor
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter.
Optional: Saute shells in butter and olive oil for 2 minutes to add flavor. Remove and discard shells.
Add minced garlic to the skillet, and saute until fragrant, about 1 minute.
Add wine or broth to the skillet, ½ cup pasta water, as well as crushed red pepper flakes, and salt.
Cook until liquid is reduced by half, about 3-5 minutes.
Then add the shrimp, and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.
Simmer in sauce for 1-2 more minutes until the shrimp is cooked through, all pinked, being careful to not overcook the shrimp.
Remove from heat, stir in remaining butter, olive oil, fresh lemon juice, and parsley. Toss with linguine
Serve immediately with a side of crusty bread.