Lemon Shrimp Linguine

• 12 ounces uncooked linguine
• 2 tablespoons butter
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1 teaspoon grated lemon zest
• 1/4 cup lemon juice
• 1 small lemon, halved and sliced, optional
• 2 tablespoons minced fresh parsley

1. Cook linguine according to package directions. Drain and return to pot.
2. Meanwhile, in a large skillet, heat butter and oil over medium-high heat. Add garlic; cook and stir 15 seconds. Add shrimp, salt and pepper; cook and stir 2-3 minutes or until shrimp turn pink. Stir in lemon zest, lemon juice and, if desired, lemon slices.
3. Add to linguine. Sprinkle with parsley and toss to combine.

linguine, butter, olive oil, garlic, shrimp, salt, ground pepper, lemon zest, lemon juice, lemon, parsley

Taken from www.tasteofhome.com/recipes/lemon-shrimp-linguine/ (may not work)