Ingredients:

· 8oz. uncooked linguine

· 2tbsp olive oil

· 1tbsp butter

· 500g uncooked shrimp, peeled and deveined

· 3 garlic cloves, minced

· 1tbsp grated lemon zest

· 1tbsp lemon juice

· 1tsp lemon-pepper seasoning

· 2tbsp minced fresh parsley

Method:

Cook linguine according to package directions for al dente. Meanwhile, in a large skillet, heat oil and butter over medium-high heat. Add shrimp; cook and stir for three minutes. Add garlic, lemon zest, juice and lemon-pepper seasoning; cook and stir until shrimp turn pink, for two to three minutes longer. Stir in parsley. Drain linguine, reserving one-third cup of pasta water. Add enough pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.