Shrimp Scampi over Bucatini

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, make sure to salt the pasta water! When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Reserve 1/4 cup pasta water. Drain the pasta. Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the oregano and cooked pasta. Stir well and season with salt and pepper. Turn off heat and add 1/4 cup Parmesan cheese, toss to incorporate. Divide into bowls, top with lemon zest.