I made a modified version of the contest recipe from the Lodge website.
This was also the first time I salted the pasta water, rinsed the pasta, and tossed it with olive oil.
I liked the results!
Boil linguine in lightly salted water until done. Drain, rinse, drain again. Toss with olive oil.
In a cast iron skillet, melt 6 tbsp butter and 4 tbsp extra virgin olive oil.
Add 3-4 tbsp minced garlic and saute. Don't overcook the garlic. Add black pepper.
Add peeled and deveined shrimp, and cook until done.
I used pre-cooked shrimp, so it was faster for me.
Turn off the heat. Add 1/4 cup lemon juice and shredded parmesan cheese.
I added bacon bits to mine, even though shrimp scampi doesn't normally have bacon bits.
It was thinner because of the lemon juice, although it did add a nice little flavor.
I like a thick sauce, so next time I might omit the lemon juice, or add a lot less of it.