Ingredients
- Vegetable Oil
- Kosher salt
- 1 1/2 pounds dry linguine pasta
- 6 tablespoons butter
- 5 tablespoons olive oil
- 3 tablespoons garlic, minced (9 cloves)
- 2 pounds large shirmp (peeled and deveined, you could just buy them that way)
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup chopped fresh parsley
- Grated zest of 1 lemon
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- 1/2 whole lemon, thinly sliced in half-rounds
- 1/4 teaspoon hot red pepper flakes
How to Make
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Step 1: Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
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Step 2: Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon 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.
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Step 3: 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.
We hope you enjoy this recipe!
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