1 tbsp. kosher salt plus 1.5 tsp.
3/4 pound linguine
3 tbsp. unsalted butter
2.5 tbsp. olive oil
1.5 tbsp. minced garlic (4 cloves)
1 lb. large shrimp (about 16 shrimp), peeled and deveined
1/4 tsp. ground black pepper
1/3 cup chopped parlsey leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/8 tsp. hot red pepper flakes
Drizzle some oil in a large pot of boiling water, add 1 tbsp. of salt and linguine. Cook for 7 to 10 minutes or until noodles are done.
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. Be careful, the garlic burns easily. Add the shrimp, 1.5 tsp. of salt and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from heat, add the parsley, lemon zest, lemon juice and red pepper flakes. Toss to combine.
When the pasta is done, drain and put back in the pot. Immediately add the shrimp and sauce and toss well. Enjoy!