Drizzle some oil in a large pot of boiling salted water, add 1 T salt and the linguine. Cook for 7 to 10 minutes according to the package directions.
In a large skillet melt the butter and olive oil over low to medium heat. Add the garlic and saute for 1 minute. Be careful the garlic burns easily.
Add the shrimp, 1 tsp salt, ½ tsp pepper and saute until the shrimp are pink. Stirring often.
Remove from the heat and add the parsley, lemon zest, lemon juice and pepper flakes. Toss to combine.
When the pasta is done, drain the cooked linguine and add it to the skillet with the shrimp, toss to coat.
To serve garnish with the lemon slices and Parmesan cheese
