Lemon Shrimp with Linguine
From the files of Al Rice, North Pole Alaska. Feb 1994

1 1/2 lb peeled, deveined shrimp
3 cloves garlic, minced
1/4 cup butter or margarine
10 oz pkg. snow peas
1/2 tsp white pepper
3 cups hot cooked linguine
1 cup sliced, fresh mushrooms
1 cup lemon juice
3 tbsp chopped parsley
1 1/2 tsp seasoned salt
1/2 cup sliced green onion

Thaw shrimp if frozen. Cut large shrimp in half. In a large skillet, cook garlic in butter until tender. Add shrimp, snow peas, mushrooms and onions, stirring for 5 to 6 minutes. Add lemon juice, parsley, seasoned salt and pepper. Toss mixture and serve over hot linguine.