Mmmm Lemony - Linguine with Shrimp Scampi

I have an obsession with Lemons. Lemon flavored foods, candies, deserts, you name it. I also love the color of lemons. Even my wedding reception was yellow and gray and decorated with, you guessed it, lemons. Needless to say, this dish was right up my alley.

Best Candy Ever.

This being said, if you're not as into lemons as I am you might want to cut back on the lemon juice
and lemon rind a bit. Remember you can always serve wedges of lemon along side the dish when it's plated.

Cute and yummy.

So the recipe is as follows (my changes and suggestions can be found in red):

My Rating: 5/5 *****
Cook Time: 15 min
Level: Easy

Ingredients

    * Vegetable oil
    * 1 tablespoon kosher salt plus 1 1/2 teaspoons
    * 3/4 pound linguine
    * 3 tablespoons unsalted butter
    * 2 1/2 tablespoons good olive oil
    * 1 1/2 tablespoons minced garlic (4 cloves)
    * 1 pound large shrimp (about 16 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 (2 lemons)
       I only used a single lemon - You might even want to reduce that to 1/2 lemon.
    * 1/4 lemon, thinly sliced in half-rounds
    * 1/8 teaspoon hot red pepper flakes
       I like it hot - so I increased this to 1/4 teaspoon and would probably add more next time.

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. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute 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.

Recipe courtesy of:
http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3/index.html