shrimp scampi with linguini

(adapted from Ina Garten)

Ingredients:

½ pound linguine

Kosher salt

2 tablespoons unsalted butter

1 ½ tablespoons olive oil

3 minced garlic cloves

10 ounces large shrimp (about 10-12 shrimp), peeled and deveined

1/8 teaspoon freshly ground black pepper

¼ cup chopped fresh Italian parsley

Grated zest of 1/3 lemon

2 ½ tablespoons fresh lemon juice 

4 thin slices of lemon, cut in half-rounds

pinch hot red pepper flakes

Directions:

Bring a large pot of water to a boil, add 1 teaspoon of kosher salt and the linguine, and cook according to the directions on the package.

Meanwhile, in a 10-inch, heavy-bottomed pan, melt two tablespoons of butter and one and half tablespoons of olive oil over medium-low heat. Add the minced garlic. Sauté for 1 minute, taking care that the garlic does not burn.

Add the shrimp, one teaspoon of kosher salt, several grinds of pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat.

When the pasta is done, drain the cooked linguine and add it to the pan with the shrimp. Add a quarter cup of chopped parsley, zest of one third lemon, two and half tablespoons freshly squeezed lemon juice, the lemon rounds and a pinch of red pepper flakes. Toss well with tongs to combine.

Serves 2