Garlic Shrimp with Linguine

C came down Friday so we could go to Amanda's shower on Saturday.  I baked most of the day, so made a fairly quick dinner.  The recipe called itself  "Shrimp Scampi", but I call it Garlic Shrimp with Linguine. Basically quickly cook some shrimp in a mixture of half butter and half olive oil and 4 to 6 cloves of chopped (pressed) garlic.  Remove the shrimp from the skillet, add lemon zest, lemon juice, chopped parsley, white wine, a little red pepper flakes and salt & pepper.  Add cooked linguine into the sauce and then the previously cooked shrimp.  It was very flavorful, the shrimp nice and sweet & tender.  The only thing I would change would be to break the linguine or use a shorter/smaller pasta.  It tended to wrap around itself and not allow the shrimp to mix in.  I enjoyed it with fresh asparagus, garlic toast & a nice pinot grigio.  It was just myself because C fell asleep (there was no waking her up since she had been up all night working) and B was too busy playing a video game (with A in Atlanta) to bother coming in to eat dinner until it had gotten cold.  Too bad for them!  The dish did reheat pretty good, so C had it for breakfast the next day.