Main content


  • 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


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