Barefoot Contessa's Linguine With Shrimp Scampi

This can't be any easier! I do add more garlic, capers, white wine and double the sauce because we like sauce. Show: Barefoot Contessa Episode: Pasta Bella

• Ready In: 30 mins
• Serves: 3

Ingredients

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

Directions

1. Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
2. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily!
3. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often.
4. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
5. When the pasta is done, drain the cooked linguine and then put it back in the pot.
6. Immediately add the shrimp and sauce, toss well, and serve.