 | | Directions |
- Drizzle some oil in a large pot of boiling salted water; add 1 tablespoon of salt and the linguine. Cook for 7 to 10 minutes, or according to the directions on the package.
- 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.
- Add the shrimp, 1 1/2 teaspoons of salt, and the pepper; 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.
- 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.
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Container: Large heavy-bottomed pot
|  | | Ingredients | | - | | 1 tablespoon kosher salt |
| - | | 3/4 pound linguine |
| - | | 3 tablespoons unsalted butter |
| - | | 2 1/2 tablespoons olive oil |
| - | | 1 1/2 tablespoons minced garlic (4 cloves) |
| - | | 1 pound large shrimp, peeled and deveined |
| - | | 1/4 teaspoon freshly ground black pepper |
| - | | 1/3 cup chopped fresh parsley leaves |
| - | | 1/2 lemon, zest grated |
| - | | 1/4 cup freshly squeezed lemon juice |
| - | | 1/4 lemon, thinly sliced in half-rounds |
| - | | 1/8 teaspoon hot red pepper flakes |
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