Shrimp linguine

Shrimp linguine


one tablespoon kosher salt plus one one/2 teaspoons

three/4 pound linguine

3 tablespoons unsalted butter

two one/two tablespoons excellent olive oil

1 one/two tablespoons minced garlic (four cloves)

one pound massive shrimp (about sixteen shrimp), peeled and deveined

one/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh parsley leaves

1/2 lemon, zest grated

1/four cup freshly squeezed lemon juice (two lemons)

one/four lemon, thinly sliced in half-rounds

one/eight teaspoon hot red pepper flakes


  1. Drizzle some oil in a huge pot of boiling salted water, include one tablespoon of salt and the linguine, and cook for seven to ten minutes, or according to the instructions on the package.
  2. Meanwhile, in one more massive (12-inch), heavy-bottomed pan, melt the butter and olive oil more than medium-lower heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns simply! Include the shrimp, one one/two teaspoons of salt, and the pepper and saute right up until the shrimp have just turned pink, about 5 minutes, stirring typically. Take away from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to mix.
  3. When the pasta is completed, drain the cooked linguine and then place it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

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