1 pound linguine
1 1/2 sticks butter
3 tablespoons olive oil
10 garlic cloves, minced (see Notes)
1 teaspoon salt
1/2 teaspoon black pepper
1 pound large shrimp, peeled and deveined, tails removed
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons chopped fresh parsley
Directions1.Cook linguine according to package directions; keep warm.
2.Meanwhile, in a large skillet over medium heat, melt butter and heat oil until hot.
3.Add garlic, salt, and pepper, and saute garlic 1 to 2 minutes. (Do not brown.) Stir in shrimp and cook 3 to 4 minutes, just until pink. Stir in lemon juice and parsley; mix well. Serve immediately over warm linguine.