Gluten Free Betty: Linguine with Shrimp Scampi

For Easter we wanted to try something fresh and spring-ish to combat the cold temperature outdoors. I have recently discovered that I like shrimp, so taking a cue from a Camille's cousin we decided to make linguine with shrimp scampi from the Barefoot Contessa cookbook "Family Style"

Here's the recipe which is also posted at: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32175,00.html

Linguine with Shrimp Scampi

1 tablespoon kosher salt plus 1 1/2 teaspoons
12 oz gluten free linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16), peeled and deveined (I used frozen)
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons) (I only used 1 lemon)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Add 1 tablespoon of salt and the linguine, to a large pot of boiling water and cook for 7 to 10 minutes, or according to the directions on the package. Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute 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.