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.
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|Serving Size: 1 recipe (968g)|
|Recipe Makes: 1|
|Calories from Fat: 789 (37%)|
|Amt Per Serving||% DV|
|Total Fat 87.7g||117 %|
|Saturated Fat 29.4g||147 %|
|Monounsaturated Fat 37.9g|
|Polyunsanturated Fat 12.1g|
|Cholesterol 1029.4mg||317 %|
|Sodium 779.5mg||27 %|
|Potassium 1707.8mg||45 %|
|Total Carbohydrate 201.5g||59 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 200.1g|
|Protein 132.7g||190 %|
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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: 2138
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