1 pound linguine
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
6 cloves minced garlic
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 pound large shrimp, peeled and deveined with tails on
zest of 1 lemon
juice of 2 lemons
1/3 cup chopped parsley
1/2 lemon cut in thin rounds
In a large pot of salted water, add the linguine and cook for about 7-10 minutes. Meanwhile, in a large heavy bottomed pan, melt the butter and olive oil over medium low heat. Add the garlic, red pepper flakes, and a pinch of salt to the pan and saute for about 1-2 minutes. Watch the garlic it burns easily! Add the shrimp and a big pinch of salt and pepper. Cook on each side until pink, just about 5 minutes all together. Add the cooked pasta to the pot, along with the lemon zest and juice. Stir everything together until well incorperated. Remove from the heat and add the lemon rounds and chopped parsley. Toss again and serve right away and watch you’re guests love this!
