Ingredients
12 ounces uncooked linguine2 tablespoons butter2 tablespoons olive oil3 garlic cloves, minced1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined1/4 teaspoon salt1/4 teaspoon coarsely ground pepper1 teaspoon grated lemon zest1/4 cup lemon juice1 small lemon, halved and sliced, optional2 tablespoons minced fresh parsley
Preparation
Cook linguine according to package directions. Drain and return to pot.
Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add shrimp, salt and pepper; cook and stir 2-3 minutes or until shrimp turn pink. Stir in lemon zest, lemon juice and, if desired, lemon slices.
Add to linguine. Sprinkle with parsley and toss to combine.
