Boil linguine as package directs.
Meanwhile, 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, about 5 minutes just until shrimp turn pink. Remove from heat; stir in lemon zest, juice and parsley.
Drain pasta; serve with shrimp.
Calories 614 Fat 22g Saturated fat 7g Cholesterol 196mg
Sodium 411mg Carbohydrate 68g Fiber 3g
This recipe has been added to the following public cookbooks:
Tom's Favorites,
Robyn's Cook Book,
quintero specials,
Kellie's Cook Book,
Pauls Cookbook
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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