Vegetable oil Kosher salt 3/4 lb linguine 3 tbsp. unsalted butter 2 1/2 tbsp. good olive oil 2 1/2 tbsp. minced garlic (4 cloves) 1 lb. large shrimp (about 16 shrimp), peeled and deveined 1/4 tsp. blk. pepper 1/3 cup chopped parsley leaves 1/2 lemon, zest grated 1/8 cup squeezed lemon juice. (1lemon) 1/8 lemon, thinly sliced in half-rounds 1/8 tsp 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 7-10 minutes.

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 carful, the garlic burns easily. Add the shrimp, 1 1/2 tsp of salt, and the pepper and saute until the shrimp have just turned pink (about 5 mins.) 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 sause, toss well, and serve