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.
