try this: linguine with shrimp scampi

We made this over the weekend and I forgot how much we love it! It makes a TON, so I've cut the original recipe in half  for our family.

Linguine with Shrimp Scampi

Vegetable oil
1 tablespoon kosher salt plus 1 1/2 teaspoons
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated (I do not use this.)
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds (For presentation purposes, don’t bother for family.)
1/8 teaspoon hot red pepper flakes

Cook linguine with 1 tablespoon of salt according to package directions. Meanwhile,
in a large saute pan or skillet, melt the butter and olive oil over
medium-low heat. Add the garlic. Saute for just 1 minute. Then add the
shrimp, 1 1/2 teaspoons of salt, and the pepper. Saute until the shrimp
have just turned pink, about 5 minutes. Stir often.

Remove from the heat. Add the parsley, lemon zest, lemon juice,
lemon slices, and red pepper flakes. Toss to combine. (I don’t bother
with the lemon slices unless it’s for company. And I eliminate the
lemon zest. I feel it’s plenty lemony without the zest.)

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.

recipe origin: Barefoot Contessa Family Style