Shrimp Scampi

By Ciara Cox

vegetable oil
kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

1.  Bring a large pot of salted water to a boil. Cook the pasta according to directions.
2.  Heat a pan to medium-low heat and add the butter and olive oil. Add in the garlic and cook for 1 minute (careful not to burn it!). Add the shrimp and season with salt and pepper to taste; stir often. Once the shrimp is nice and pink (about 5 minutes), remove from the heat and add the lemon juice, lemon zest, lemon slices, parsley, and red pepper flakes. Toss to Combine.
3.  When the pasta is done, drain and add to the shrimp. Toss together well.  Serve and enjoy!