1 pound linguine
4 TB unsalted butter
2 cloves of garlic, minced
2 tablespoons olive oil
1 pound large shirmp, peeled and deveined
1/4 teaspoon hot red pepper flakes
1/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/4 cup freshly squeezed lemon juice (about two large lemons or four small lemons)
1/2 lemon, thinly sliced in half-rounds
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 pan, melt the butter over medium heat. Add the garlic. Saute for 1 minute. Add 2 tablespoons of olive oil, shrimp, 1 tablespoon of salt, and red pepper flakes. Saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice and lemon slices. 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.