Garlic and Wine Shrimp

INGREDIENTS
4 tbsp. olive oil, divided
1 lb. medium shrimp, peeled and deveined
4 tbsp. butter
1/2 cup diced tomato
2 garlic gloves, minced
1/3 cup Foxbrook Chardonnay
1 tbsp. lemon juice
1 tbsp. chopped parley
1 (1 lb) package pasta (optional)
DIRECTIONS
1 In a large skillet heat 2 tablespoons of the olive oil over medium-high heat. Saute shrimp until pink. Remove from skillet; keep warm.
2. In same skillet add remaining oil and butter. Cook tomato until heated through.
3. Add garlic, wine, lemon juice and parley; simmer until liquid is reduced. Remove from heat and add cooked shrimp; stir to coat. Season to taste with salt and pepper. Serve shrimp mixture over cooked, warm linguine, if desired.