3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons olive oil
1 1/2 tablespoons minced garlic
1 pound large shrimp (about 16 shrimp), peeled and deveined
1 1/2 teaspoon salt
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 (2 lemons)
In a large pot of boiling salted water, add the linguine and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large pan, melt the butter and olive oil over medium-low heat. Add the garlic & saute for 1 minute. Add the shrimp, salt and pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest & lemon juice. 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.
Recipe has been adapted from Barefoot Contessa.