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14 ounces linguini, cooked al dente
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3 tablespoons extra virgin olive oil
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1/2 cup unsalted butter
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12 ounces large shrimp, boiled, peeled, and deveined
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6 Roma tomatoes, peeled, seeded, and diced
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3/4 cup green onions, thinly sliced
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1 can (4 ounces) black olives, sliced
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4 teaspoons shallots, minced
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3/4 cup white wine
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1/2 teaspoon salt
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1/2 teaspoon freshly ground pepper
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1 lemon, thinly sliced
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