Ingredients

The following ingredients have 4 Servings
  • 3/4 lb. Linguine Pasta
  • 4 Tablespoons Butter
  • 3 Tablespoons Extra-Virgin Olive Oil
  • 3 Garlic Cloves ((finely minced))
  • 1 lb. Large Shrimp, peeled and devined
  • 1 - 1 1/2 teaspoons Salt
  • 1/4 teaspoon Pepper
  • 1/4 cup Fresh Parsley ((chopped))
  • 1/4 cup Fresh Lemon Juice
  • 1/2 Lemon, zest ((grated))
  • 1/4 teaspoon Red Pepper Flakes

Instruction

  • Heat a large pot of water over high heat. Generously salt the water.  Bring to a boil and cook linguine according to package instructions.  Drain.
  • While pasta is cooking, heat a large skillet over medium-low heat.  Add butter and olive oil. Add garlic and saute for 1 minute, stirring often (garlic burns easily to watch carefully).  Add the shrimp and saute until the shrimp turn pink, about 5 minutes.  Don't overcook the shrimp as they can become rubbery.  
  • Remove from heat and add salt, pepper, parsley, lemon juice, lemon zest, and red pepper flakes. Toss to combine. 
  • Toss shrimp and sauce with linguine. Drizzle with extra melted butter and extra-virgin olive oil, if so desired.