Ingredients

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the linguine according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.

2. 2

   While the pasta cooks, pat the shrimp dry with paper towels and season with salt and pepper.

3. 3

   In a large skillet, melt the butter with the olive oil over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until pink and opaque. Remove shrimp from the pan and set aside.

4. 4

   Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant, being careful not to burn it.

5. 5

   Pour in the heavy cream and bring to a gentle simmer. Let it bubble for 2-3 minutes to thicken slightly.

6. 6

   Stir in the Parmesan cheese, lemon juice, and lemon zest until the cheese is melted and the sauce is smooth.

7. 7

   Add the cooked pasta and the shrimp back into the skillet. Toss everything together to coat evenly.

8. 8

   If the sauce is too thick, add the reserved pasta water a tablespoon at a time until it reaches your desired consistency.

9. 9

   Remove from heat, garnish with fresh parsley, and serve immediately.