1. Cook linguine according to package directions. Drain and set aside.

Sauté Method

1. In a large skillet, heat butter and olive oil over medium heat. When butter is melted, add the garlic, red pepper flakes, tarragon and chives and cook, stirring, for 1 minute.
2. Add shrimp and cook just until shrimp begin to turn pink.
3. Add white wine and 1/4 cup lemon juice and continue cooking until shrimp are cooked through, around another minute or so. Season to taste with salt and pepper.
4. Add additional lemon juice to taste (how much depends on the sweetness of your lemons).
5. Mound cooked linguini on a serving platter or individual dinner plates (or pasta bowls). Spoon shrimp and sauce over top and garnish with chopped Italian parsley. Serve immediately.

Grill Method

1. Preheat grill to medium.
2. In a small saucepan, heat butter, oil, garlic, pepper flakes, tarragon, chives, wine and lemon juice over medium heat, stirring, just until the butter is melted and ingredients are mixed together.
3. Tear off 2 to 3 large squares of foil. Divide shrimp equally between each square, drawing up foil sides to make a bowl.
4. Drizzle butter sauce over shrimp. Season with salt and pepper. Fold up two opposite edges of the foil and fold over to seal. Fold up ends and seal.
5. Place on a preheated grill and cook for around 10 minutes or until the shrimp are pink and cooked through.
6. Mound cooked linguini on a serving platter or individual dinner plates (or pasta bowls). Spoon shrimp and sauce over top and garnish with chopped Italian parsley.

Baking Method

1. Preheat oven to 375 degrees.
2. In an ovenproof baking dish, heat the butter, oil, garlic, pepper flakes, tarragon, chives, wine and lemon juice over medium heat, stirring, just until the butter is melted and ingredients are mixed together. Season with salt and pepper.
3. Remove from heat and stir in shrimp. Cover and bake until shrimp are done, around 12 to 15 minutes.
4. Mound cooked linguini on a serving platter or individual dinner plates (or pasta bowls). Spoon shrimp and sauce over top and garnish with chopped Italian parsley.