Linguine with shrimp scampi

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, or according to the directions on the package. Meanwhile, in another large, heavy-bottom pan, melt the butter and olive oil over medium heat. Add the garlic, sauté for 1 minute. Be careful the garlic burns easily. Add the shrimp, 1 table spoon of salt, and the pepper and sauté until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine. When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce toss well, and serve.