Cook linguine in a large pot of boiling salted water until tender. Drain and return to the same pot along with some butter to keep warm. Heat oil over medium heat, add shrimp and sauté until cooked through (about 3 minutes) and transfer to a bowl. Add garlic, shallots and some butter to the pot and cook for about 2 minutes or until the shallots are limp. Add clam juice and wine, increase heat and boil until mixture is reduced by half. Reduce heat to medium low, whisk in the remaining butter and return shrimp and any accumulated juices to the pot. Add parsley, dill, pepper and pasta and toss to blend well. Season to taste with salt. This is also good with added clams and mussels (cook in boiling water with 12 oz beer until just opened before adding along with the shrimp and herbs).