Barefoot Contessa's Linguine With Shrimp Scampi

• vegetable oil↗
• tablespoon kosher salt, plus↗1 tablespoon

  plus

• teaspoons kosher salt↗1 1⁄2 teaspoons
• lb linguine↗3⁄4 lb
• tablespoons unsalted butter↗3 tablespoons
• tablespoons olive oil↗2 1⁄2 tablespoons
• tablespoons minced garlic (4 cloves)1 1⁄2 tablespoons
• lb large shrimp, peeled and deveined (about 16 shrimp)↗1 lb
• teaspoon fresh ground black pepper↗1⁄4 teaspoon
• cup chopped fresh parsley leaves1⁄3 cup
• lemon, zest grated↗1⁄2
• cup fresh lemon juice (2 lemons)↗1⁄4 cup
• lemon, thinly sliced in half-rounds↗1⁄4
• teaspoon hot red pepper flakes↗1⁄8 teaspoon

Step-by-step instructions

1. 1

   Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.

2. 2

   Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily!

3. 3

   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.

4. 4

   Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

5. 5

   When the pasta is done, drain the cooked linguine and then put it back in the pot.

6. 6

   Immediately add the shrimp and sauce, toss well, and serve.