Garlic Shrimp Linguine
rec.food.recipes/Jen Cox/1998
Serves 4

8 oz. linguine
1/4 cup unsalted butter (can use salted--just omit salt later)
3/4 lb. shrimp (deveined, peeled & sliced)
1/4 lb. sliced fresh mushrooms
4-6 (or more) garlic cloves, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup grated Romano cheese (can substitute parmesan)
parsley

Cook linguine. Melt butter in skillet. Add shrimp, mushrooms. Cook over med-high heat, stirring often. Shortly before shrimp is done, add garlic. When shrimp is cooked, pour over cooked linguine. Sprinkle with cheese, salt & pepper. Toss to combine ingredients. Sprinkle with parsley. Serve immediately.