Vegetable Oil1 tablespoon kosher salt plus 1 1/2 teaspoons3/4 pounds linguine3 tablespoons unsalted butter2 1/2 tablespoons olive oil1 1/2 tablespoons minced garlic (4 cloves)1 pound large shrimp (about 16 shrimp), peeled and deveined1/4 teaspoon freshly ground black pepper1/3 cup chopped fresh parsley leaves1/2 lemon, zested and grated1/4 cup freshly squeezed lemon juice (2 lemons)1/4 lemon, thinly sliced in half-rounds1/8 teaspoon hot red pepper flakes
1. 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 package2. 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 pepper, and saute until the shrimp turns 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.3. When 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.