1 tablespoon vegetable oil
4 teaspoons kosher salt, divided
3/4 pound linguine, broken in half (or 8 oz. thin spaghetti)
3 tablespoons unsalted butter
3 tablespoons good olive oil
4 cloves garlic, pressed
1 pound large shrimp (24-30 count), peeled and deveined
Freshly ground black pepper, to taste
1/3 cup chopped fresh parsley leaves and/or basil
2 tablespoons freshly squeezed lemon juice
Add 2 teaspoons salt and 1 tablespoon oil to a large pot of boiling water,.
Add the pasta, and cook 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. Saute for 1 minute. Be careful, the garlic burns easily!
Turn the heat up to medium and add the shrimp, 1 1/2 teaspoons of salt, and the pepper.
Saute until the shrimp have just turned pink, about 5 minutes, stirring often.
Remove from the heat, add the parsley and lemon juice. 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.
To plate: use tongs to place linguine on plate and top with shrimp (divide the number evenly between the dishes).
(Adapted from Ina Garten)
