Linguine with shrimp for a romantic evening

Ingredients:

• 350 g of linguine pasta
• 500 g large shrimp, shelled and deveined
• Vegetable oil
• 1 tbsp plus 1.5 tsp salt
• 3 tbsp (45 g) unsalted butter
• 2.5 tbsp. l. olive oil
• 1.5 tbsp. crushed garlic (4 cloves)
• 1/4 tsp freshly ground black pepper
• 1/3 cup chopped parsley
• Zest of 1/2 lemon
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1 lemon, thinly sliced ​​into rings
• 1/8 tsp red pepper flakes

Preparation:

1. Bring a large pot of water with 1 tablespoon of salt to a boil. Make a circle of olive oil on the surface. Cook the pasta for 7-10 minutes or according to the package instructions. Drain.
2. Meanwhile, melt the butter and olive oil in a heavy-bottomed skillet over medium heat. Add the garlic and cook for 1 minute. Be careful not to overcook it! Add the shrimp, season with 1.5 teaspoons of salt, and cook, stirring frequently, until the shrimp are pink, about 5 minutes; season with pepper.
3. Remove from heat, add parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss the shrimp vigorously in the pan. Add the shrimp to the pasta pot and toss well. Serve.
   
   It goes well with the dish white Pinot Gris wine.