- 5 T olive oil
- 6 T butter
- 4 cloves garlic, minced
- 1 lb frozen jumbo shrimp, de-veined and shells removed
- 1 lb whole wheat linguine
- Zest and juice from 4 lemons
- 2 T chopped fresh parsley
Melt butter and oil in a skillet over medium heat. Add garlic and cook for 1 minute (be very cautious, garlic burns quickly!). Add shrimp and cook for 5-6 minutes, until pink throughout.
Remove from heat and add lemon zest and juice. Serve over cooked pasta and garnish with parsley.