Recipe by Foodnetwork.com
- Vegetable oil
- 1 Tbsp. kosher salt plus 1 ½ tsp.
- ¾ lb. linguine
- 3 Tbsp. unsalted butter
- 2 ½ Tbsp. good olive oil
- 1 ½ Tbsp. minced garlic (4 cloves)
- 1 lb. large shrimp, peeled and deveined
- ¼ tsp. freshly ground black pepper
- ⅓ c. chopped fresh parsley
- ½ lemon, zest grated
- ¼ c. fresh lemon juice
- ¼ lemon, thinly sliced in half-rounds
- ⅛ tsp. hot red pepper flakes
- Drizzle some olive oil in large pot of boiling salted water, add 1 tablespoon of salt and the linguine, cook for 7 to 10 minutes.
- Meanwhile, in another large heavy-bottomed pan, melt butter and olive oil over medium-low heat. Add garlic, sauté for one minute. Beware- garlic burns easily.
- Add shrimp, another 1½ tsp. salt and the pepper. Sauté until shrimp turn pink, about 5 minutes.
- Remove from heat and add the rest of your ingredients, toss to combine.
- Serve with pasta.
Overall this was a decent, easy recipe, however next time I would add less lemon and maybe more garlic and butter. With the zest, the slices and the lemon juice, it was pretty overwhelming. Next time I might even substitute some white wine instead of the lemon juice. I made this dish for lunch while vacationing in Florida and it was the perfect, light, citrusy lunch for summer.