Instructions

• Bring a large pot of water to a rolling boil. Add the vegetable oil and 1 tablespoon kosher salt. Add the 3/4 pound linguine and cook 7 to 10 minutes, or according to package directions, until al dente, stirring occasionally.
• While the pasta cooks, heat a large, heavy-bottomed skillet over medium-low heat. Add 3 tablespoons unsalted butter and 2 1/2 tablespoons good olive oil and warm until the butter is melted.
• Add 1 1/2 tablespoons minced garlic (about 4 cloves) to the skillet and sauté about 1 minute, stirring, until fragrant. Do not let the garlic brown.
• Add 1 pound large shrimp (peeled and deveined) to the skillet. Sprinkle with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Sauté, stirring often, until the shrimp just turn pink and are opaque throughout, about 4 to 5 minutes total.
• Remove the skillet from the heat. Stir in 1/3 cup chopped fresh parsley, the grated zest of 1/2 lemon, 1/4 cup freshly squeezed lemon juice (from 2 lemons), 1/4 lemon thinly sliced into half-rounds, and 1/8 teaspoon hot red pepper flakes. Toss gently to combine.
• Drain the cooked linguine and return it to the pot. Immediately add the shrimp and sauce to the pasta and toss well to coat evenly.
• Serve the shrimp scampi linguine immediately.