Don't forget red pepper flakes. They give it a kick!
Chop the onions & garlic.
Melt butter in olive oil - it's SO pretty (seriously, I am EASILY amused!)
Toss your onions in to sweat them a little bit - about one minute.
Then put the garlic on top so it doesn't burn, sweat another 2 - 3 minutes.
Throw your shrimp in to warm them through (especially if you're using frozen shrimp, they don't have to be in the pan for very long at all).
Take the shrimp out once warmed through. Do not overcook otherwise they'll be gross and chewy. We don't like chewy shrimp.
Put in about 1/2 cup chicken broth, lemon, red pepper flakes and let reduce until there's about half the liquid left. You can use white wine too, but I'm a cheapskate.
Once reduced, toss in your shrimp, and cooked pasta.
I KINDA followed Tyler Florence's recipe - but when you look at scampi recipes, they're pretty similar!
For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta.
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.