Bring large pot of water to a rolling boil. Add linguine. Cook till done.
In a medium saute pan combine half the wine, olive oil, butter, garlic and shallots. Saute over medium heat till just soft.
Adjust heat to medium high and add lime juice, paprika, chili powder, and parsley. Slowly stir in remaining wine, simmer 5 minutes.
Add shrimp, sprinkle with lemmon pepper and simmer an additional 4 to 5 minutes or till shrimp are just done (do not over cook shrimp). Sea scallops, muscles or baby clams also can be added at this point if desired.
Drain and rince linguine, toss with a dash of olive oil. Serve scampi over pasta. Voilà!