Shrimp Scampi Linguine

Source: Ina Garten, Barefoot Contessa

INGREDIENTS

3/4 lb linguine (can use wheat to make it healthier)
1 lb shrimp, peeled and deveined
3 tbsp unsalted butter
2.5-4 tbsp olive oil
4 cloves garlic
1/3 cup chopped fresh flat-leaf parsley
2-3 lemons (half 1 lemon zest grated, 1/4 lemon sliced into thin rounds, juice of 2 whole lemons)
1/8 tsp crushed red pepper flakes (approx.)
2.5 tsp salt (approx.)
1/4 tsp pepper (approx.)

DIRECTIONS

Drizzle some oil into a large pot of boiling, salted water. Add linguine. Cook 7-10 minutes.

Meanwhile, in a large pan, melt butter and 2.5 tbsp olive oil over medium low heat. Add garlic, saute for one minute. Add the shrimp (which I rinse in a colander in the sink first), 1.5 tsp salt and 1/4 tsp pepper and saute about five minutes until just pink, stirring often. Remove from heat, add parsley, lemon zest, lemon juice, lemon slices and red pepper flakes. Toss to combine.

Drain pasta. Combine well with shrimp mixture. Serve!

NOTES

I've made this countless times. It's delicious every time without fail (except for maybe the first time when John and I split up at the grocery store and I put him in charge of the shrimp --- he bought COOKED shrimp. It was probably not that good that time.) It also takes me under a half an hour and I am a slooooow cook. :-)