8 oz linguine (意大利面条的一种）
3 tablespoons extra-virgin olive oil, divided
1 pound large shrimp, peeled and deveined
6 tablespoons unsalted butter
6 garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1/4 cup coarsely chopped fresh parsley
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1. Cook pasta in boiling salted water according to package directions; drain.
2. Heat 1 tablespoon oil in a large nonstick skilet over medium-high heat. Add half of shrimp, and cook 1 minute on each side or until opaque. Transfer shrimp to a plate, cover, and keep warm. Repeat with 1 tablespoon oil and remaining shrimp.
3. Melt butter over medium heat in same skillet. Add remaining 1 tablespoon oil, garlic, and red pepper; saute 3 minutes or until garlic starts to brown. Stir in cooked shrimp, parsley, lemon zest and juice, and salt; cook 1 minute. Add pasta, and cook 1 minute or until hot, tossing constantly. Serve immediately.