Linguine with Shrimp Scampi

SOURCE: Foodnetwork.com
ANNIE'S RATING: 3 stars
TOTAL COOKING & PREP TIME: less than 1 hr
SERVINGS: 3

WHAT'S NEEDED:

• Vegetable oil
• Kosher salt
• 3/4 lb linguine
• 3 TBSP unsalted butter
• 2&1/2 TBSP good olive oil
• 1&1/2 TBSP (about 4 cloves) garlic, minced 
• 1 lb (about 16 pcs) large shrimp, peeled and deveined
• 1/4 tsp freshly ground black pepper
• 1/3 cup fresh parsley leaves, chopped  
• 1/2 lemon, zest grated
• 1/8 cup (about 1 lemon) freshly squeezed lemon juice  (NOTE A) (NOTE B)
• 1/8 tsp hot red pepper flakes (NOTE C)

HOW TO:

1. Cook the linguine according to the directions on the package.
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. Add the shrimp, 1&1/2 teaspoons of kosher salt (or about 1/2 teaspoon iodized salt), ground black pepper, red pepper flakes, and saute until the shrimp have just turned pink, about 5 minutes, stirring often. (NOTE D)
4. Remove from the heat, add the parsley, lemon zest, and lemon juice. Toss to combine.
5. 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.

NOTES:

• (A) The original recipe required 1/4 cup of lemon juice. However, trying it for the first time, my pasta turned out very sour to my taste. Therefore, I cut the required lemon juice here into half. I still strongly suggest that you mix in the lemon juice GRADUALLY instead of throwing in all the 1/8 cup and/or have an extra lemon on hand in case you find out that you want it more tangy.
• (B) The original recipe required thin slices of lemon. I omitted this one here as the lemon juice suffices. The slices of lemon is good for garnishing though.
• (C) I love the added kick brought about by the pepper flakes...so don't be afraid to add a little more spice into your life! Just add it gradually or else....
• (D) In contrast to the original recipe, I added the red pepper flakes before I remove the sauce from the heat. I believe that heating the red pepper flakes gives it more time to give off its flavor.