Linguine with Shrimp Scampi

from Barefoot Contessa.

Vegetable Oil
1 TBS kosher salt plus 1 1/2 tsp
3/4 lb linguine
3 TBS unsalted butter
2 1/2 TBS good olive oil
1 1/2 TBS minced garlic (4 cloves)
1 lb large shrimp, peeled and deveined
1/2 tsp freshly ground black pepper
1/3 c. chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 c. freshly squeezed lemon juice
1/4 lemon, thinly sliced in half-rounds
1/8 tsp hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 TBS 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 tsp 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, lemon slices, 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.

MY NOTES:

• I only used the juice of one lemon, and it was plenty! I also left out the lemon half-rounds, and added a little extra red pepper flakes because Chris and I like a little kick.
• It was delicious and super easy to do on a weeknight!