Pasta: Linguine with Shrimp Scampi

From "Barefoot Contessa":

Vegetable oil
1 T kosher salt, plus 1 1/2 t
3/4 pound linguine
3 T unsalted butter
2 1/2 T olive oil
1 1/2 T minced garlic (4 cloves)
1 1/4 pounds large shrimp, peeled and deveined
1/4 t 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)
1/4 lemon, thinly sliced in half-rounds
1/8 t hot red pepper flakes

Drizzle smoe oil in large pot of boiling salted water, add 1 T salt and the linguine, cook for 7-10 minutes or according to directions.
In another large (12") heavy bottomed pan, melt butter and olive oil over med-low heat. Add garlic, saute for 1 minute, being careful not to burn. Add shrimp, 1 1/2 t salt, and pepper and saute until shrimp have just turned pink, about 5 mins, stirring often. Remove from heat, add parsley, lemon zest, lemon juice, slices, and red pepper flakes. Toss to combine.
Drain linguine and return to pot: immediately add shrimp and sauce, toss well, and serve.
Serves 4.