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Boil water and add salt and oil.
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Cook linguine for approximately 8 minutes, or until tender.
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Drain and return to pot.
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Remove fibrous ends of asparagus by cutting them asparagus into 1/3 in slices.
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In another pan, melt the butter and olive oil over medium heat.
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Add the garlic and asparagus and saute for 3-5 minutes or until crisp and remove from pan and set aside.
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Add 1 tbsp canola oil and 3 tbsp butter and heat until melted.
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Add shrimp, salt, and pepper and saute until the shrimp are pink in color, about 5 minutes total, turning them halfway through.
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Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.
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Immediately add the cooked linguine to the shrimp and sauce, then toss and serve.