Prepare the shrimp by removing the heads, outer shells, and tails. Set the shrimp aside and reserve the heads and shells. Rinse the shrimp under cold water then place them in a bowl and cover until ready to use.
On a cutting board peel and mince the garlic, chop the pine nuts, and prepare the parsley, chives, olive oil, butter, salt and pepper for easy access while cooking.
Place a large pot of water on the stove and bring it to a boil over high heat. Once it comes to a boil, add the linguine and let it cook about 8 minutes or until it’s just cooked through. Reserve 1-2 ladles of water for the sauce and drain rest of excess water.
Melt half of the butter and half of the olive oil in a sauté pan over medium heat. Once it’s melted, add in half of the garlic and sauté for 1 minute. Next, add in the reserved shrimp heads and shells, cooking them for another 2 minutes or until they’ve turned pink.
Pour the wine into the pan, reduce heat to medium low, and let it simmer about 8-10 minutes, stirring occasionally. Transfer the infused wine to a bowl or measuring cup by pouring it through a sieve to remove the shells and set aside.
Return the pan to the burner on medium and add the rest of the olive oil to it. Once the oil is hot, add the rest of the garlic to the pan and cook 1 minute, stirring frequently. Next, add the shrimp to the pan, and cook another 2-3 minutes or until they start to turn pink and curl. Pour the reserved wine into the pan and add the parsley and chives, stirring well. Reduce the heat to low and let it cook 3-4 minutes more.
Add the rest of the butter and let it melt. Let it cook another 2 -3 minutes. Ladle the reserved pasta water into the pan and cook another couple of minutes or until it’s reduced and slightly thickened.
Return the pasta to the pan with the shrimp, season with black pepper and salt, and toss well with tongs to coat the pasta.
Plate the shrimp scampi and linguine and sprinkle with extra herbs and the chopped pine nuts. Serve immediately.