Linguine with Shrimp Scampi

Contrary to the evidence in my posts, I do actually make savory dishes, I just haven't taken any photos of them.  This was a recent success without photos but I decided to post it anyway.  I've been struggling with seafood lately, especially because I don't prefer to cook fish unless it's fresh.   Obviously not happening in AZ, so I was really happy with the outcome of this dish.  I think the secret was the lemon zest.  Also, love this because most of the ingredients I always have in my pantry.
Serves 6 (I halved this and we had about 4 servings, so the serving size is very generous)

Vegetable oil
Kosher salt
1 1/2 lb linguine (I actually used mushroom tortellini and it worked really well with the shrimp)
6 tbsp (3/4 stick) unsalted butter
5 tbsp good olive oil
9 cloves minced garlic (3 tbsp)
2 lb large shrimp, peeled and deveined
1/2 tsp freshly ground black pepper
3/4 c chopped fresh parsley
 grated zest of 1 lemon
1/2 c freshly squeezed lemon juice (4 lemons)
1/2 lemon, thinly sliced in half-rounds
1/4 tsp hot red pepper flakes

Drizzle some oil in large pot of boiling salted water, add 1 tablespoon of kosher salt (I found this to be too salty, so pare it back a bit if you don't prefer salt) and the linguine and cook until al dente (about 7-10 minutes).

Meanwhile, in a large pan (12 in), bring to medium-low heat and melt butter and olive oil.  Add the garlic and saute for 1 min.  Add the shrimp, 1 tbsp of salt, and 1/2 tsp pepper and saute until shrimp just turn pink, 5 min, stirring often.  Remove from heat, add parsley, lemon zest, lemon juice, lemon slices and red pepper flakes.  Toss with drained pasta and serve.