1 ½ lbs. linguine
6 tblsp. unsalted butter
5 tblsp. olive oil
3 tblsp. minced garlic
2 lbs. medium to large shrimp, peeled and deveined
½ tsp. freshly ground black pepper
½ cup chopped fresh parsley
Grated zest of 1 lemon
½ cup freshly squeezed lemon juice
½ lemon thinly sliced in rounds
½ tsp. red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add I tblsp. of salt and the linguine and cook for 7-10 minutes or according to package directions.
Meanwhile in another large (12 inch) heavy bottomed pan, melt the butter and olive oil over medium low heat. Add the garlic and sauté for 1 minute
Being careful not to burn garlic. Add the shrimp, 1 tblsp. of salt and the pepper and sauté until the shrimp have just turned pink, about 5 minutes. Remove from heat and add the parsley, lemon zest, lemon juice, lemon slices and 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 and toss well.
Presented by: Barbara Tenney
Air date: August 7, 2013