This is hands down one of my go-to meals!  I have made it for years and it is still a family favorite. I purchased the shrimp from the Bluffton Oyster Factory - an incredible fresh seafood market in Bluffton, SC. 

This dish comes together quickly, and you if you buy the shrimp peeled and deveined, it's even easier. 

It's simple, easy to prepare and a crowd pleaser. I serve it with French bread and a big garden salad. We used the Big White Cecil Bowl to serve the pasta and the Round Wooden Salad Bowl for the salad. Enjoy! Cassandra-

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Ingredients

Vegetable oil
Kosher salt
1 1/2 pounds linguine
6 tablespoons (3/4 stick) unsalted butter
5 tablespoons Olio Santo Olive Oil
3 tablespoons minced garlic (9 cloves)
2 pounds large shrimp (about 32 shrimp), peeled and deveined
1/2 teaspoon freshly ground black pepper
3/4 cup chopped fresh parsley
Grated zest of 1 lemon
1/2 cup freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half-rounds
1/4 teaspoon hot red pepper flakes

Directions

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.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Sauté for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 tablespoon 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, lemon slices, and red pepper flakes. Toss to combine.

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.

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