Creamy Lemony Shrimp with Linguine

1 lb. large (26/30) shrimp
1 shallot minced
1 T. Olive oil and 1 T. butter
1 clove garlic minced
Pinch of red pepper flakes
½ c. white wine
¼ cup cream
Zest of whole lemon
Juice of half lemon
¼ c. chopped Italian parsley
¼ c. pasta water
½ lb. pasta
Start cooking pasta. Heat oil and butter in a sauté pan. On high heat add seasoned shrimp and cook on ONE side for 3 minutes. Do not stir or move shrimp. Once one side is golden brown, remove shrimp from pan and set aside. Add shallot with red pepper flakes and a pinch of salt to the pan and sauté until soft. Add garlic and cook for 30-60 sec. Add white wine and lemon juice. Reduce for a few minutes. Add cream and S&P to taste. Turn heat off, add shrimp back to the pan, and cover for 3 minutes to finish cooking shrimp. Toss with cooked linguine, lemon zest, parsley and reserved pasta water. Serve immediately.