8 ounce linguine
1/4 cup unsalted butter (can use salted–just omit salt later)
3/4 lb. shrimp (deveined, peeled and sliced)
1/4 lb. sliced fresh mushrooms
4-6 (or more) garlic cloves, finely chopped
1/2 teaspoon salt
1/4 teaspoon 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 and pepper. Toss to combine ingredients. Sprinkle with parsley. Serve immediately.
Serves 4.