Garlic Shrimp Linguine

Fill a large pot with salted water and place it over high heat to achieve a rolling boil. Once the water reaches its boiling point, gently add the linguine and return it to a rolling boil. Cook the pasta without covering it, stirring occasionally, until it reaches your desired level of doneness, which should take around 11 minutes. Set aside a cup of the pasta's cooking water and then drain it thoroughly in a colander placed in the sink.

In a large skillet, melt 2 tablespoons of butter and 1.5 tablespoons of olive oil together over medium heat. Cook the red and yellow bell pepper and garlic until they have softened, taking around 10 minutes to achieve this. Add the shrimp to the skillet and cook until they turn opaque and pink, which should take about 5 minutes. Remove the shrimp from the skillet and set it aside, leaving the peppers and garlic to continue cooking.

Add the wine, lemon juice, and clam juice to the skillet and bring it to a boil over medium heat. Melt an additional 2 tablespoons of butter and 1.5 tablespoons of olive oil, then return the shrimp to the skillet. Mix in the reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Combine this with the cooked linguine in the skillet and stir it lightly to avoid overmixing. Simmer the mixture over medium-low heat for 5 minutes, allowing the pasta to absorb some of the sauce. Finally, serve the dish hot.