Ingredients:
 
1 680g pkg. raw zipperback medium shrimp, peeled & deveined
340 g linguine (3/4 450g pkg)
3 tbls butter
3 tbls olive oil
4 garlic cloves, minced
1/3 c fresh parsley, chopped
1/2 lemon, zested
1/4 c freshly squeezed lemon juice (2 lemons)
1 tbls + 1 tsp coarse salt
1/4 tsp freshly ground pepper
 
Directions:
 
In a large pot of boiling water, add 1 tbls salt and linguine. Cook according to package directions.
 
Meanwhile, in a large heavy-bottomed skillet, melt the butter with olive oil over medium-low heat. Add garlic & saute for 1 minute. Be careful not to burn the garlic. Add shrimp, 1 tsp salt & pepper and saute until shrimp have just turned pink, approximately 5 minutes, stirring often. Remove from heat, add the parsley, lemon zest, lemon juice. Toss to combine.
 
When the pasta is done, drain and add to shrimp mixture. Again, toss to combine and serve.
 
Serves 4