Bring a pot of salted water to a boil. While the water comes to a boil, peel and devein the Shrimp (0.5 pound) set aside.
Place a medium-sized frying pan over medium heat. Melt Unsalted Butter (3 tablespoon) and Olive Oil (2 tablespoon) and allow to bubble slightly. At this time, your water should be boiling: add the Linguine (0.5 pound) cook to al denté.
Once the butter and olive oil have begun to bubble, add the Garlic (3 clove), Shallot (1), and Crushed Red Pepper Flakes (1/4 teaspoon) and sauté for 1-2 minutes, stirring frequently so the garlic does not burn.
Add the shrimp, Salt (3/4 teaspoon) and Ground Black Pepper (1/2 teaspoon) to the frying pan and sauté for 3-4 minutes until the shrimp is pink and opaque on both sides.
Remove the frying pan from the heat and add the Lemon (1) zest and juice, and Italian Flat-Leaf Parsley (3 tablespoon). Toss well and adjust seasoning to taste.
When al denté, drain the linguine in a colander and add it to the shrimp mixture. Toss to coat all pasta.
Scoop pasta and shrimp onto dinner plates and top generously with Parmesan Cheese (1/2 cup).