Florida Gulf Shrimp with Lemony Pasta

1 T. kosher salt plus 1-1/2 t.
3/4 lb. linguine
3 T. unsalted butter
2-1/2 T. good olive oil, plus extra
1-1/2 T. minced garlic (4 cloves)
1 lb. large shrimp (about 16 shrimp), peeled and deveined
1/4 t. freshly ground black pepper
1/3 c. chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 c. freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 t. hot red pepper flakes

Drizzle 1 t. olive oil in a large pot of boiling salted water; add 1 T. salt and the linguine. Cook for 7 to 10 minutes, or according to the directions on the package.

Drain the pasta in a colander. Drizzle a few drops of olive oil over the pasta so it doesn't stick together and mix in.

Meanwhile, in a large (12-inch) heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic and saute for 1 min. (Be careful not to burn it.)

Add the shrimp, 1-1/2 t. salt, and 1/4 t. pepper. Saute until the shrimp turn pink, about 5 min., stirring often.

Remove from heat, and add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Then add the drained pasta and toss the entire mixture to combine.

Adapted from the Barefoot Contessa, per Authentic Florida blog.