Creamy Shrimp Pasta with Hard Cider Sauce

12 ounces spinach tagliatelle, or pasta of your choice
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cloves garlic, peeled
1 shallot, thinly sliced (large)
pinch of crushed red pepper
1 1/2 tablespoons all-purpose flour
1 1/4 cups hard cider, such as mike’s hard smashed cider or woodchuck
1 1/2 cups heavy cream
1 1/2 teaspoons fresh thyme
1/2 teaspoon sea salt
1/4 teaspoon white pepper
1 pound jumbo raw shrimp, peeled and deveined
1 1/2 teaspoons tarragon, fresh and chopped
1 1/2 teaspoons fresh parsley, chopped
1 teaspoon lemon juice, freshly squeezed

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