1 1/2 pounds linguine
6 T unsalted butter
5 T good olive oil
3 T minced garlic (about 9 cloves)
2 pounds large shrimp (about 32) peeled and deveined
1/2 tsp. 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 tsp. hot red pepper flakes
Drizzle some oil in a large pot of boiling salted water, add 1 T of salt and the linguine. Cook 7-10 minutes.
In another large (12-inch) heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 T of salt, and the pepper. Sauté 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, too well, and serve.