Lemon Garlic Shrimp over angel hair pasta

2Tbsp Butter
3Tbsp olive oil
5 cloves garlic, minced
... 1 lb uncooked (med or large) shrimp, peeled and deveined
1 1/2 tsp creole seasoning (Tony Chachere's has no msg)
juice of 1 lemon
Zest of 1/2 lemon
2 Tbsp chopped parsley
3/4 lb angel hair pasta, cooked according to package directions

In a large skillet over medium heat, melt butter with olive oil. Add garlic and cook for 1 minute (do not let brown). Add shrimp and creole seasoning. Cook just until shrimp turn pink, stirring often, 4 to 6 minutes. Remove from heat and stir in lemon juice, zest and parsley. Serve immediately over angel hair pasta.

Note: If you can't find creole seasoning, such as Tony Chachere's or Emeril's Essence, use 3/4 tsp salt and 1/4 tsp cayenne pepper or red pepper flakes.