Linguini with Shrimp (WIP)

Ingredients

• vegetable oil
• kosher salt
• ³⁄₄lb linguine
• 3tablespoons unsalted butter
• 2 ¹⁄₂tablespoons olive oil
• 1 ¹⁄₂tablespoons minced garlic (6 cloves)
• 1lb large shrimp, peeled and deveined (about 16 shrimp)
• 1teaspoon kosher salt
• ¹⁄₄teaspoon fresh ground black pepper
• ¹⁄₃cup chopped fresh parsley leaves
• ¹⁄₂lemon, zest of, grated
• 3tablespoons fresh lemon juice (1 1/2 lemons)
• ¹⁄₄lemon, thinly sliced in half-rounds
• ¹⁄₈teaspoon hot red pepper flakes

Directions

1. Drizzle some oil in a large pot of boiling salted water, add the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat.
3. Add the garlic, saute for 1 minute. Be careful, the garlic burns easily!
4. Add the shrimp, 1 teaspoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
5. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes.
6. Toss to combine.
7. When the pasta is done, drain the cooked linguine and then put it back in the pot.
8. Immediately add the shrimp and sauce, toss well, and serve.