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.
Meanwhile, in another large (12-inch), heavy-bottomed
pan, melt the butter and olive oil over medium-low heat.
Add the garlic. Saute for 1 minute. Be careful, the garlic
burns easily! Add the shrimp, 1 1/2 teaspoons 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, and red
pepper flakes. Toss to combine.
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.
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