Ingredients
- 3/4 lb linguine
- 1 lb large shrimp, peeled and deveined
- 3 Tbs unsalted butter
- 2 1/2 Tbs olive oil
- 1 1/2 Tbs minced garlic (about 4 cloves)
- 1/4 tsp freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/4 lemon, thinly sliced in half-rounds
- 1/8 tsp hot red pepper flakes
- Kosher salt
- Vegetable oil
Preparation
Drizzle some oil in a large pot of boiling salted water, add 1 Tbs of salt and 3/4 lb linguine, and cook according to the directions on the package.
Meanwhile, in another large (12-inch) heavy-bottom pan, melt 3 Tbs unsalted butter and 2 1/2 Tbs olive oil over medium-low heat. Add 1 1/2 Tbs minced garlic and sauté for 1 minute. Add the 1 lb of shrimp, 1 1/2 tsp salt, and 1/4 black pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often.
Remove from the heat, add 1/3 cup parsley, lemon zest, 1/4 cup lemon juice, lemon slices, and 1/8 tsp 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.