1 tablespoon salt plus 1 ½ teaspoon
¾ pound linguine
3 tablespoon butter
2 ½ tablespoons olive oil
1 ½ tablespoons minced garlic
1 pound large shrimp , peeled and deveined
¼ teaspoons freshly ground black pepper
¼ cup white wine
1/3 cup chopped fresh parsley
½ lemon, zest grated
¼ cup freshly squeezed lemon juice
¼ lemon, thinly sliced
Cook linguine in boiling water, salted with 1 tablespoon salt, til al dente. While pasta is cooking melt butter and olive oil in a large pan over medium low heat. Add garlic and sauté about 1 minute. Add shrimp , 1 ½ teaspoons of salt, pepper, and ¼ cup white wine . Sauté stirring often until the shrimp have just turned pink, about 5 minutes. Remove from heat, add parsley, lemon zest, lemon juice, and lemon slices. Toss to combine.
When pasta is ready drain, return to pan add shrimp mixture and toss well.