Gulf Shrimp Scampi
3/4 pound dry linguine
3 tablespoons unsalted butter
2 1/2 tablespoons Rouses extra-virgin olive oil
4 cloves garlic, minced
1 pound 16-20 count Gulf shrimp, peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice, about 2 lemons
1/8 teaspoon hot red pepper flakes
Cook linguini in a large heavy-bottom pot of boiling salted water according to the directions on the package.
Meanwhile, in another large heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice and red pepper flakes. Toss to combine.
When the pasta is ready, drain and then return it to the pot. Immediately add the shrimp and sauce, toss well, and serve.