1 1/2 lbs medium-sized shrimp
1/4 cup olive oil
1/4 cup unsalted butter
1 cup thinly sliced scallions
1 tsp minced garlic
1/4 cup fresh lemon juice
2 tbsp minced fresh basil
Salt
Freshly ground black pepper
1/4 cup minced parsley leaves
1 lb linguine

Method:

• Peel and de-vein the shrimp.
• Wash thoroughly under cold water and blot dry with a paper towel.
• Set aside.In a large sauté pan, heat olive oil over medium heat, and then add 1/4 cup butter.
• Add the scallions and cook, stirring constantly, for about 2 minutes.
• Add the garlic and cook, stirring constantly, until soft but not brown, for about 2 minutes.
• Add the shrimp, turn the heat to medium-high and cook, stirring constantly, just until the shrimps turn pink, in about 2 to 3 minutes.
• Add the lemon juice and basil, turn the heat to low and cook, stirring constantly, for about 30 seconds.
• Season with 1 tsp salt and pepper.
• Stir in parsley and remove from heat.
• Cook the pasta in 6 quarts boiling water with 1 tbsp salt until ready.
• Drain in a strainer, transfer to a bowl containing 1 tbsp butter and toss quickly.
• Add half of the shrimp mixture to pasta and toss well.
• Spoon remaining shrimp mixture on top and serve immediately.