Linguine with Shrimp Scampi

Vegetable oil
Salt
3/4 lb. linguini
3 TB unsalted butter
2 1/2 TB good olive oil
1 1/2 TB minced garlic (about 4 cloves)
1lb. Large shrimp (about 16), peeled and deveined
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

Drizzle some oil in a large pot of boiling salted water, add 1TB salt and the linguine, and cook for 7-10 minutes, or according to package directions.

Meanwhile, in another large , heavy-bottomed pan, melt the butter and olive oil over medium-Low heat.  Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily!  Add the shrimp, 1 1/2 tsp. of salt, and the pepper and sauté until the shrimp have 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.


Submitted by Juli courtesy of Barefoot Contessa