Cook the Pasta:

• Bring a large pot of salted water to a boil and cook the linguine until al dente.

• Drain and set aside, reserving ½ cup of pasta water.

Sauté the Shrimp:

• In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat.

• Add the shrimp, season with salt and pepper, and cook for 1-2 minutes per side until pink.

• Remove from the pan and set aside.

Make the Sauce:

• In the same skillet, add the remaining butter and olive oil.

• Sauté the minced garlic and red pepper flakes for 30 seconds until fragrant.

• Pour in the white wine (or broth) and simmer for 2-3 minutes until slightly reduced.

Add the Cream & Cheese:

• Stir in heavy cream, Parmesan cheese, lemon juice, and Italian seasoning.

• Simmer for 2 minutes, stirring frequently, until smooth and creamy.

Combine Everything:

• Add the cooked pasta and shrimp back into the skillet.

• Toss everything together, adding reserved pasta water if needed to thin the sauce.

• Adjust seasoning with salt and pepper.

Serve & Enjoy:

• Garnish with fresh parsley and extra Parmesan.

• Serve warm with garlic bread or a side salad.