Lemon Shrimp Scampi

*this is an Ina Garten recipe

INGREDIENTS:

• Vegetable oil
• salt
• 3/4 pound linguine or angel hair
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves (or dried)
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (1-2 lemons)
• 1/4 lemon, thinly sliced in half-rounds

DIRECTIONS:

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package.

Meanwhile, in another large (12-inch)skillet, 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 just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve.

**i topped with shredded parmesean and sliced lemon