Vegetable Oil
Kosher salt
1 1/2 Pounds Angel Hair pasta
6 T (3/4 stick) Unsalted butter
5 T Olive oil
3 T Minced garlic (9 cloves)
2 Pounds Large shrimp, peeled and deveined
1/2 t Ground black pepper
3/4 C Chopped fresh parsley
Grated zest of 1 lemon
1/2 C Freshly squeezed lemon juice (4 lemons)
1/2 Lemon, thinly sliced in half-rounds
1/4 t Crushed red pepper flakes
Directions:
Drizzle some oil in a large pot of boiling salted water, add 1
tablespoon of salt and the pasta, and cook
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. 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.
No comments:
Post a Comment