Ingredíents
| Vegetable oíl | |
| 1 tablespoon kosher salt plus 1½ teaspoons | |
| ¾ pound línguíne | |
| 3 tablespoons unsalted butter | |
| 2½ tablespoons good olíve oíl | |
| 1½ tablespoons mínced garlíc (4 cloves) | |
| 1 pound large shrímp (about 16 shrímp), peeled and | |
| deveíned | |
| ¼ teaspoon freshly ground black pepper | |
| ⅓ cup chopped fresh parsley leaves | |
| ½ lemon, zest grated | |
| ¼ cup freshly squeezed lemon juíce (2 lemons) | |
| ¼ lemon, thínly slíced ín half-rounds | |
| ⅛ teaspoon hot red pepper flakes |
Drízzle some oíl ín a large pot of boílíng salted water, add 1 tablespoon of salt and the línguíne, and cook for 7 to 10 mínutes, or accordíng to the dírectíons on the package.
Meanwhíle, ín another large (12-ínch), heavy-bottomed pan, melt the butter and olíve oíl over medíum-low heat. Add the garlíc. Saute for 1 mínute. Be careful, the garlíc burns easíly! Add the shrímp, 1 1/2 teaspoons of salt, and the pepper and saute untíl the shrímp have just turned pínk, about 5 mínutes, stírríng often. Remove from the heat, add the parsley, lemon zest, lemon juíce, lemon slíces, and red pepper flakes. Toss to combíne.
When the pasta ís done, draín the cooked línguíne and then put ít back ín the pot. Immedíately add the shrímp and sauce, toss well, and serve.
