Note: I thought 1 lb was too much pasta, I used 1/2 lb and it was plenty.

1 lb dry linguine
4 Tbs unsalted butter
2 Tbs extra-virgin olive oil
2 shallots, finely diced
2 garlic cloves, minced
Pinch red pepper flakes
1 lb large shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
1 28-ounce can whole San Mazano tomatoes
1 lemon, juice only
Extra-virgin olive oil
1/4 cup torn fresh basil leaves, for garnish

In a large stockpot of boiling salted water, add the linguine, stirring to make sure the pasta separates. when the water returns to a boil, cook for 6 to 8 minutes until the pasta is not quite done. Drain; set aside.

In a large saute pan combine 2 Tbs of the butter and 2 Tbs of the oil and place over medium-high heat to melt butter. Add shallots, garlic and crushed red pepper; saute for 3 to 4 minutes, until the shallots are translucent. Season the shrimp with salt and pepper; add to the skillet and cook for 2 to 3 minutes or until shrimp turn pink. remove shrimp and keep warm. add wine, tomatoes, and lemon juice to the skillet, crushing tomatoes with back of a wooden spoon. Bring mixture to a boil. Reduce heat and simmer for 15 minutes to reduce the liquid. return the shrimp to skillet along with cooked pasta. Stir well and season with salt and pepper. Drizzle lightly with olive oil and garnish with torn basil.