Pasta with Lemon Shrimp

My husband and I love pasta and shrimp dishes at home. Until today, I hadn't found a recipe I liked so these meals ended up being a sauce-less heap of pasta with shrimp on top. Fear no more, the recipe has been found! I've used all of these ingredients in some fashion or another trying to perfect this dish but I never nailed down the secret; lemon juice. Who knew!

The recipe comes from this pin from The Recipe Club blog.

Vegetable Oil

Kosher salt

1 1/2 pounds linguine

6 tablespoons (3/4 stick) unsalted butter

5 tablespoons good olive oil

3 tablespoons minced garlic (9 cloves)

2 pounds large shirmp, peeled and deveined

1/2 teaspoon freshly ground black pepper

3/4 cup chopped fresh parsley

Grated zest of 1 lemon

1/2 cup freshly squeezed lemon juice (4 lemons)

1/2 lemon, thinly sliced in half-rounds

1/4 teaspoon hot red pepper flakes

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.

Meanwhile, in another large, heavy-bottomed pan, melt the butter and olive oil over medium heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.