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Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, or according to the directions on the package.
Meanwhile, in another large, heavy-bottom pan, melt the butter and olive oil over medium heat. Add the garlic, sauté for 1 minute. Be careful the garlic burns easily. Add the shrimp, 1 table spoon of salt, and the pepper and sauté 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.
Prep everything before cooking
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|Serving Size: 1 Serving (727g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 508 (23%)|
|Amt Per Serving||% DV|
|Total Fat 56.4g||75 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 24.5g|
|Polyunsanturated Fat 9.9g|
|Cholesterol 501.1mg||154 %|
|Sodium 313.2mg||11 %|
|Potassium 1220.8mg||32 %|
|Total Carbohydrate 347.8g||102 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 346g|
|Protein 71.4g||102 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2186
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