1. Use a chef's knife to mince the garlic cloves on a large cutting board, then sprinkle the kosher salt over the garlic. Let it sit for a minute or so, then chop the garlic into finer bits. Drag the back of the knife over the mixture, pressing firmly several times, until a paste forms.

2. Heat the butter and oil in a large sauté pan over medium heat. When the butter has melted, add the garlic and cook for 3 minutes, stirring frequently.

3. Add the shrimp and season with the sea salt. Increase the heat to high and cook, stirring continuously, for 3 to 4 minutes, until the shrimp are a rosy pink and just cooked through.

4. Add the lemon juice and zest and the crushed red pepper flakes, stirring to combine. Remove from the heat.

5. Meanwhile, bring a large pot of salted water (about 8 quarts) to a rolling boil over high heat. Add the linguine and cook according to package directions, stirring frequently, until the pasta is al dente. Drain, but do not rinse; place the pasta in a large serving bowl.

6. Spoon the shrimp mixture over the pasta and toss to combine. Use tongs to mound the linguine in the center of the bowl, or divide the pasta evenly among individual bowls. Sprinkle with freshly ground pepper to taste; serve immediately.

(Image courtesy of Len Spoden for the Washington Post.)