Main Dish -- Ina Garten Linguine With Shrimp Scampi - cooking recipe

Ingredients

2 tablespoons spitiko greek olive oil
3 tablespoons kosher salt, plus 1-1/2 teaspooons
3/4 lb tinkyada brown rice linguine
3 tablespoons kerry irish gold unsalted butter
2 1/2 tablespoons spitiko greek olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 lb large shrimp, peeled and deveined (about 16 shrimp)
1/4 teaspoon fresh ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup fresh lemon juice (2 lemons)
1/4 lemon, thinkly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Preparation

Drizzle oil in a large pot of boiling salted water. Add 1 tablespoon of salt and the linguine and cook for 7-19 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch) heavy-bottomed pot, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful: the garlic burns easily!
Add the shrimp, 1-1/2 teaspoons of salt and the pepper and saute until the shrimp have turned just pink, about 5 minutes, stirring often.
Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, red pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and put the noodles back in the pot. Immediately add the shrimp and sauce, tossing well. Serve.