Bring large pot of water to boil, stir in linguine and salt until pasta seperates; cover and return to boil. Cook 6-8 minutes until pasta is not quite done. Drain, reserving 1 cup water.
In large skillet melt 2 Tbs butter in 2 Tbs evoo over med-high heat. Add shallots, garlic and red pepper flakes; cook, stirring unil shallots are translucent, 3-4 minute Season shrimp w/salt & pepper, add to skillet & cook until pink, 2-3 minutes. Remove shrimp & keep warm.
Add wine & lemon juice to skillet and bring to boil. Add remaining butter and evoo. When butter has melted return shrimp to skillet along with pasta, parsley and reserved cooking water.
Season well, drizzle with a bit more olove oil and a sprig of parsley: serve immediately.