In a large stockpot of boiling salted water, add the linguine, stirring to make sure the pasta separates. When the water returns to a boil, cook for 6 to 8 minutes until the pasta is not quite done. Drain; set aside.

In a large saute pan combine 2 tablespoons of the butter and the 2 tablespoons oil and place over medium-high heat to melt butter. Add shallots, garlic, and crushed red pepper; saute for 3 to 4 minutes, until the shallots are translucent. Season the shrimp with salt and pepper; add to the skillet and cook for 2 to 3 minutes or until shrimp turn pink. Remove shrimp and keep warm. Add wine, tomatoes, and lemon juice to the skillet, crushing tomatoes with the back of a wooden spoon. Bring mixture to a boil. Reduce heat and simmer for 15 minutes to reduce the liquid. Return the shrimp to the skillet along with the cooked pasta. Stir well and season with salt and pepper. Drizzle lightly with olive oil and garnish with torn basil leaves.