Ingredients
8 ounces uncooked linguine2 tablespoons olive oil1 tablespoon butter1 pound uncooked shrimp (26-30 per pound), peeled and deveined3 garlic cloves, minced1 tablespoon grated lemon zest1 tablespoon lemon juice1 teaspoon lemon-pepper seasoning2 tablespoons minced fresh parsley
Preparation
Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir 3 minutes. Add lemon zest, juice, garlic and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley.
Drain linguine, reserving 1/3 cup pasta water. Add enough reserved pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.
