1. Drizzle some oil in a large pot of boiling salted water, add 1 T. of salt and the linguine, and cook for 7 to 10 minutes, or according to package directions.
2. Meanwhile, in another large heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic and saut for 1 minute. (Be careful because garlic burns easily.) Add the shrimp, 1 tsp. of salt, and the pepper and saut until the shrimp have just turned pink, about 5 minutes, stirring often.
3. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
4. When the pasta is done, drain and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.