Lemon-garlic shrimp pasta balances briny, zesty and savory flavors in a sparkling dish that seems too quick and easy to be true.

Ingredients

• 8 ounces uncooked linguine
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
• 3 garlic cloves, minced
• 1 tablespoon grated lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon lemon-pepper seasoning
• 2 tablespoons minced fresh parsley

Directions

1. 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 3 minutes. Add garlic, lemon zest, juice and lemon pepper; cook and stir until shrimp turn pink, 2-3 minutes longer. Stir in parsley.
2. Drain linguine, reserving 1/3 cup pasta water. Add enough pasta water to shrimp mixture to achieve desired consistency. Serve with linguine.