Bring a large pot of water to a boil over high heat. Once the water is boiling, generously salt the water and cook the linguine according to the package directions. Drain and set aside.
In a deep sided skillet or large pot over medium heat, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Cook the shallots, garlic and red pepper flakes for about 3 minutes, or until the shallots have wilted and the garlic is fragrant. Add the shrimp and season to taste with salt and pepper. Stir the shrimp, and cook for about 2 minutes, or until the shrimp is pink and cooked. Transfer the shrimp to a small bowl.
Add the wine and lemon juice to the pan. When it comes to a bubble, stir in the remaining butter and olive oil. Add the shrimp, linguine and kale to the pan, tossing to coat in the sauce. Serve immediately.