Ingredients
- Cooking oil of your choice
- 1 tablespoon kosher salt plus 1 1/2 teaspoons
- 1 bag or box of Penne Pasta (we use whole grain pasta)
- 3 tablespoons butter
- 2 1/2 tablespoons good olive oil
- 1 1/2 tablespoons minced garlic (4 cloves)
- 1 pound large shrimp (about 16 shrimp), peeled and deveined
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup chopped fresh parsley leaves
- 1/2 lemon, zest grated
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/8 teaspoon hot red pepper flakes
- Feta Cheese (optional)
Directions
Cook pasta according to directions on the package. Meanwhile, in another large (12-inch) pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! 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. 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.*If you are okay with dairy, feta cheese is an amazing addition to this dinner.
