So good. So easy.
3/4 pound whole grain linguine
3 T unsalted butter
2.5 T olive oil
4 cloves minced garlic
1 pound large shrimp peeled and deveined
1/4 tsp. fresh ground black pepper
1/3 cup chopped fresh parsley
1/4 cup lemon juice
In a large pot of boiling salted water (add a little oil so your pasta doesn’t stick), cook the pasta according to the package directions.
In a 12 inch skillet, melt the butter and olive oil on med/low heat. Add the garlic and sauté for 1 minute. Add the shrimp, 1.5 tsp kosher salt, and pepper and sauté (stirring often) until the shrimp are pink (about 5 minutes). Remove from heat and add the lemon juice and parsley. Toss.
When the pasta is done, drain it and put it in a bowl. Add the shrimp and sauce. Toss well. Serve and enjoy!