• vegetable oil

  • Kosher Salt

  • 0.75 lb Linguine

  • 3 tablespoons unsalted butter

  • 2.5 tablespoons good Olive Oil

  • 1.5 tablespoons minced Garlic 4 cloves

  • 1 lb large Shrimp about 16 shrimp, peeled and deveined

  • 0.25 teaspoon freshly ground black pepper

  • 0.333 chopped fresh Parsley Leaf

  • 0.5 Lemon zest grated

  • 0.25 cup freshly squeezed Lemon Juice 2 lemons

  • 0.25 Lemon thinly sliced in half-rounds

  • 0.125 teaspoon hot Red Pepper Flake


  • 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 package.

  • 2.

    Meanwhile, 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 the pepper and saute until the shrimp have just turned 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 the 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.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
0 comments • 3 ratings