Bring a pot of salted water to a boil. While the water comes to a boil, peel and devein the
Shrimp (8 oz)
Place a medium-sized frying pan over medium heat. Melt
Unsalted Butter (3 Tbsp)
Olive Oil (2 Tbsp)
and allow to bubble slightly. At this time, your water should be boiling: add the
Linguine (8 oz)
cook to al denté.
Once the butter and olive oil have begun to bubble, add the
Garlic (3 cloves)
Crushed Red Pepper Flakes (1/4 tsp)
and sauté for 1-2 minutes, stirring frequently so the garlic does not burn.
Add the shrimp,
Salt (3/4 tsp)
Ground Black Pepper (1/2 tsp)
to the frying pan and sauté for 3-4 minutes until the shrimp is pink and opaque on both sides.
Remove the frying pan from the heat and add the
zest and juice, and
Italian Flat-Leaf Parsley (3 Tbsp)
. Toss well and adjust seasoning to taste.
When al denté, drain the linguine in a colander and add it to the shrimp mixture. Toss to coat all pasta.
Scoop pasta and shrimp onto dinner plates and top generously with
Parmesan Cheese (1/2 cup)