- 3/4 lb linguine
- 3 Tbsp butter
- 1.5 Tbsp olive oil
- 4 cloves garlic, minced
- 1 lb shrimp, peeled and deveined
- 1 Tbsp salt
- 1/4 tsp black pepper
- 1/3 cup chopped parsley leaves
- 1/2 lemon zest
- 1/4 cup lemon juice
- 1/4 lemon, thinly sliced into half rounds
- 1/8 tsp red pepper flakes
Cook pasta according to package directions, adding some oil and 1 Tbsp salt.
Meanwhile, in a large pan, melt the butter and olive oil over medium-low heat. Add the garlic; saute 1 minute. Add the shrimp, 1.5 tsp salt, and pepper. Saute until the shrimp just turn pink, about 5 minutes, stirring often. Remove from heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper. Toss to combine.
When pasta is done, drain and return to pot. Add shrimp mixture and toss well. Makes 4 servings.