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Ingredients

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

Description

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.

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