linguine with shrimp scampi

based on the recipe from Barefoot Contessa Family Style (2002)

6 servings

Boil large pot of salted water and cook:

1.5 pounds linguine

In large pan over medium-low heat:

6 tablespoons butter

5 tablespoons olive oil

3 tablespoons (9 cloves) minced garlic

2 pounds large shrimp (~32), peeled and deveined

1 tablespoon salt

0.5 teaspoon ground black pepper

Saute until shrimp have just turned pink, about 5 minutes. Stir often.

Remove from heat.

Add:

0.75 cup chopped fresh parsley

grated zest of 1 lemon

0.5 cup freshly squeezed lemon juice (~4 lemons)

0.5 lemon, thinly sliced in half-rounds

0.25 teaspoon hot red pepper flakes

Toss to combine.

Return drained linguine to pot.

Immediately add shrimp and sauce.

Toss and serve.