Ingredients


12 oz. Gluten free linguine


3 Tbs. butter


3 Tbs. extra virgin olive oil


4 tsp. garlic, minced


1 lb. extra-large shrimp, peeled, deveined and thawed if frozen


¼ c. scallions, chopped


Coarse salt and ground pepper


2 tsp. lemon zest, grated


¼ c. lemon juice


¼ c. parsley, chopped


Directions


Cook pasta according to package directions. While pasta is cooking, heat butter and oil in a large skillet over medium heat until butter melts. Add garlic; cook 30 seconds. Add shrimp, scallions, salt and pepper; cook, stirring often, just until shrimp turn pink, about 5 minutes. Remove from heat; stir in lemon zest, juice and parsley. Serve shrimp immediately over pasta.