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Bring a large pot of water and ½ teaspoon salt to a boil. Add the fettuccine and cook until al dente, 4-5 minutes.
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In a large pan set over medium high heat, add the pine nuts and cook until fragrant and golden brown, stirring them constantly to avoid burning, about 2-3 minutes. Remove from pan and set aside.
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Return pan to medium high heat and add 2 tablespoons butter and olive oil. Add shallots and garlic and cook until translucent.
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Add the shrimp and sauté for 1 minute per side. Season with salt and pepper.
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Pour in the wine and bring to a simmer for 2-3 minutes.
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Add the remaining butter, lemon juice, parsley; remove from heat.
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Serve over a plate of pasta and garnish with a drizzle of olive oil, chopped parsley, and toasted pine nuts.