Garlic Shrimp Scampi Pasta

1 (16 oz.) package spaghetti
2 tablespoons butter
2 tablespoons extra-virgin olive oil
2 shallots, finely diced
2 cloves garlic, minced
1 pound shrimp, peeled and deveined
1 pinch salt and freshly ground pepper
½ cup Toad Hollow Unoaked Chardonnay
1 lemon, juiced
2 tablespoons butter
2 tablespoons extra-virgin olive oil
¼ cup finely chopped fresh parsley leaves

1. Cook spaghetti according to package, drain.

2. Heat butter and olive oil in a large skillet over medium heat till butter is melted. Stir in shallots, garlic, and cook until shallots are translucent, 3 to 4 minutes. Season shrimp with salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.

3. Pour Unoaked Chardonnay and lemon juice into skillet and bring to a boil while scraping the browned bits from the bottom of the skillet with a wooden spoon. Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Toss spaghetti, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with olive oil to serve.

Makes 6 servings