Season chicken breast with extra virgin olive oil, kosher salt and coarse black pepper.

Place the breast on a cookie sheet and roast in a 375 degree oven for about 45 minutes or until the internal temperature hits 180 degrees and the juices run clear.

Bring a large pot of water to a boil and then add kosher salt.

Boil linguine for about 8 minutes or until it's al dente (with a bite). When done, reserve 1 cup of pasta water.

While your linguine is boiling, melt 2 T. of butter and 2 T. of extra virgin olive oil in a large pan over medium to high heat.

Add shallot and garlic.

Saute until the shallot and garlic are tender for about 3 minutes.

Toss shrimp into the pan and season them with a little kosher salt and pepper.

Cook them for just a few minutes until they begin to turn pink.

Take your shrimp out when they're done and add white wine and freshly squeezed lemon juice to the pan.

Once the mixture boils, add 2 more T. of butter and 2 more T. of extra virgin olive oil.

Make Ranch Seasoning - Toss in dry buttermilk powder, parsley, dill weed, chives, garlic, onion powder, onion flakes, kosher salt, paprika, white pepper and crushed red pepper.

Stir everything together while the butter melts and add the shrimp back to the pan, the cubed chicken, cherry tomatoes, the drained linguine, reserved pasta water and fresh chopped parsley. Say Grace and enjoy!