Shrimp Scampi With Linguine

• 5 tablespoons olive oil
• 6 tablespoons (1 stick) unsalted butter
• 3 tablespoons garlic, minced (6 to 9 cloves)
• Grated zest of 1 lemon
• Kosher salt
• Freshly ground black pepper
• 1/4 teaspoon hot red pepper flakes
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 pounds linguine
• 2 pounds large shrimp (about 32 shrimp), peeled and deveined
• 1/2 lemon, halved and thinly sliced
• 1/2 cup fresh Italian flat-leaf parsley, chopped
• Parmigiano-Reggiano, grated (optional)

1. Start to boil large pot of water for linguine (salt optional).
2. Meanwhile, in 12-inch, heavy-bottomed pan, melt olive oil and butter over medium-low heat. Add garlic, lemon zest, salt, black pepper, and red pepper flakes. Stir or whisk sauce lightly for 3 to 4 minutes being careful not to burn the garlic. Once garlic softens a bit, add lemon juice a little at a time while stirring.
3. Add linguine to boiling water and cook 7 to 11 minutes, or according to directions on package.
4. When linguine is half done, put shrimp into hot sauce and saute one side for about one minute. Turn shrimp and saute other side for another minute or until pink. (Be careful not to overcook.) Add half rounds of sliced lemon to sauce and shrimp.
5. Drain linguine when done, leaving a couple tablespoons of pasta water in pan. Put linguine back into pot with the reserved pasta water. Immediately add shrimp and sauce, toss well, and serve hot. Garnish with parsley and if desired grated Parmigiano-Reggiano. Serve with Italian bread.

olive oil, butter, garlic, lemon, kosher salt, freshly ground black pepper, hot red pepper, freshly squeezed lemon juice, linguine, shrimp, lemon, fresh italian

Taken from www.epicurious.com/recipes/member/views/shrimp-scampi-with-linguine-1255565 (may not work)