Shrimp Linguine

• 1 (9 oz.) pkg. fresh linguine
• 3/4 lb. jumbo shrimp, peeled, deveined and coarsely chopped
• 1/4 lb. fresh medium mushrooms, quartered
• 6 cloves garlic, minced
• 1/2 c. butter or margarine
• 6 Tbsp. grated Romano cheese, divided
• 1/2 tsp. sodium-reduced or regular salt
• cracked black pepper to taste
• whole cooked shrimp and parsley sprigs (for garnish)

1. Prepare linguine according to package directions.
2. In large skillet over medium-high heat, cook shrimp, mushrooms and garlic in butter 5 minutes until shrimp turn opaque, stirring frequently. Drain linguine.
3. In large serving bowl, combine shrimp mixture, linguine, 3 tablespoons Romano cheese and salt.
4. Toss gently to coat well.
5. Top with remaining cheese and cracked pepper to taste. Garnish.

fresh linguine, jumbo shrimp, mushrooms, garlic, butter, romano cheese, regular salt, cracked black pepper, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=726070 (may not work)