Ingredients
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
2 1/2 tablespoons good olive oil
3 tablespoons unsalted butter
2 tablespoons minced garlic (4 1/2 cloves)
1 pound large shrimp (about 16 shrimp), peeled,deveined and without tails.
1/3 cup chopped fresh parsley leaves
1/4 teaspoon freshly ground black pepper
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/8 teaspoon hot red pepper flakes
2 tablespoons of heavy cream
Preparation
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 Box. 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. If it carmelizes it tastes just as good. Add the shrimp, 1 1/2 teaspoons of salt,the cream and the pepper and saute until the shrimp have just turned pink, about 4 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 to sauce, pepper and salt to taste and serve.
