Drizzle some oil in a large pot of boiling salted water. Add the linguine and cook until al dente, 7-10 minutes.
Meanwhile, in another large heavy bottomed pan, melt the butter and olive oil over medium low heat.
Add the garlic. Sautè for 1 minute. Don’t burn the garlic. Add the shrimp, salt and pepper and sautè just until shrimp turns pink, five minutes.
Remove from heat. Add parsley, lemon zest, lemon juice, lemon slices and red pepper. Toss to combine. Drain pasta and toss with sauce and serve.
Notes
Shrimp: I used easy peel frozen shrimp already deveined. They were delicious and a little cheaper than using “fresh” shrimp (plus I am inland so far “fresh” seafood doesn’t really exist). Original Recipe: the original recipe calls for a bit more fresh lemon juice but I wanted the buttery garlic flavors to come out more so I cut down the fresh lemon juice and was glad I did. But if you like a strong lemon zing, add the full 1/2 cup. Also, the lemon slices kind of got in the way of the dish, in my opinion, so although they add an elegant touch, I think I will eliminate them next time.