Ingredients

The following ingredients have 4 Servings
  • Canola/vegetable oil
  • Salt
  • 6 tablespoons butter
  • 5 tablespoons olive oil
  • 9 cloves garlic (minced)
  • 1 pounds large shrimp (peeled and deveined)
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons salt
  • 1/3 cup chopped parsley
  • Grated zest of 1 lemon
  • 1/4 cup freshly squeezed lemon juice
  • 1/2 lemon (thinly sliced into rounds)
  • 1/4 teaspoon red pepper flakes
  • 12 ounces linguine

Instruction

  • Drizzle some oil in a large pot of boiling salted water. Add the linguine and cook until al dente, 7-10 minutes.
  • Meanwhile, in another large heavy bottomed pan, melt the butter and olive oil over medium low heat.
  • Add the garlic. Sautè for 1 minute. Don’t burn the garlic. Add the shrimp, salt and pepper and sautè just until shrimp turns pink, five minutes.
  • Remove from heat. Add parsley, lemon zest, lemon juice, lemon slices and red pepper. Toss to combine. Drain pasta and toss with sauce and serve.