Thaw shrimp in a colander under cool running water. Devein and remove tails.
Using a cutting board and knife, mince onion and garlic. Set aside.
Using prep bowls, prepare measurements for 1) red pepper flakes and parsley, 2) lemon juice, and 3) Parmesan cheese.
Bring to a boil a large pot of water with 2 teaspoons Kosher salt. Add linguine and cook for 7-10 minutes to al dente or as directed for homemade pasta. Reserve 1 cup of the pasta water for use later, if needed. Using a colander, drain remaining water and return pasta to pot. Toss with 1 tablespoon olive oil. Set aside and keep warm.
In large cast iron skillet or shallow Dutch Oven, melt butter with 4 tablespoons olive oil over medium heat. Add the minced onion and garlic. Saute for 3 minutes, being careful not to burn.
Add the shrimp, salt, and pepper. Saute for 5-7 minutes until the shrimp turns pink.
Remove the skillet or Dutch oven from heat and toss with red pepper flakes, parsley, lemon juice and Parmesan cheese. Add the cooked pasta to the shrimp mixture and toss to combine.
Add pasta water if needed. Serves 4-6
Notes
Wine Suggestion: Pighin Pinot Grigio*Unless otherwise noted, all butter on this recipe site is salted.