Ingredients
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vegetable oil
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kosher salt
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3/4 lb linguine
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3 tablespoons unsalted butter
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2 1/2 tablespoons olive oil
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1 1/2 tablespoons minced garlic (6 cloves)
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1 lb large shrimp, peeled and deveined (about 16 shrimp)
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1 teaspoon kosher salt
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1/4 teaspoon fresh ground black pepper
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1/3 cup chopped fresh parsley leaves
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1/2 lemon, zest of, grated
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3 tablespoons fresh lemon juice (1 1/2 lemons)
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1/4 lemon, thinly sliced in half-rounds
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1/8 teaspoon hot red pepper flakes
Instructions
- Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
- Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.
- Add the garlic, saute for 1 minute. Be careful, the garlic burns easily!
- Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
- Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
- Toss to combine.
- When the pasta is done, drain the cooked linguine and then put it back in the pot.
- Immediately add the shrimp and sauce, toss well, and serve.