- 3/4 lb. linguine
- 4 tbsp. unsalted butter
- 2 tbsp. olive oil
- 4 cloves minced garlic
- 1 lb. large shrimp, peeled and deveined
- 1½ tsp. kosher salt
- ¼ tsp. pepper
- 3-4 tbsp. chopped flat leaf parsley
- Zest of ½ a lemon
- ¼ cup freshly squeezed lemon juice
- ¼ lemon, sliced thinly into half-rounds
- ¼ tsp. red pepper flakes
Bring a large pot of salted water to boil. Cook the pasta according to the package directions.
Meanwhile, in a 12-inch skillet or sauté pan, melt the butter and olive oil together over medium heat. Add the garlic and sauté for 1 minute, just until golden and fragrant. Add the shrimp to the pan in an even layer and season with the salt and pepper. As soon as the down-facing side of the shrimp turns pink, flip with tongs to cook the second side evenly. As soon as the shrimp is pink and opaque, remove the pan from the heat. Stir in the parsley, lemon zest, lemon juice, lemon slices and red pepper flakes.
As soon as the pasta is cooked and drained, return to the pot. Add the sauce to the pot, and toss to combine. Serve immediately in warmed bowls.