Lemon Shrimp Linguine
I like recipes with elegant taste and easy technique like this lemony shrimp pasta. Bring on the Parmesan and a sprinkle of red pepper flakes. —Patty Walker, West Des Moines, Iowa
Ingredients
- 12 ounces uncooked linguine
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1-1/2 pounds uncooked shrimp (31-40 per pound), peeled and deveined
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- 1 teaspoon grated lemon zest
- 1/4 cup lemon juice
- 1 small lemon, halved and sliced, optional
- 2 tablespoons minced fresh parsley
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