Garlic Prawns With Linguine

• 12 cup butter
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 1 (2 ounce) envelopesavory herb with garlic soup mix (Lipton)
• 2 tablespoons dry sherry
• 2 tablespoons brandy
• 14 cup chopped fresh Italian parsley
• 1 12 lbs large shrimp, peeled and deveined
• 1 lb linguine, cooked al dente, drained and kept warm

1. In a large skillet, melt the butter in the oil over medium heat.
2. When the butter begins to foam, add the garlic; stir/saute for about 3 minutes or until garlic is softened.
3. Add in the soup mix; stir for another minute.
4. Add in the sherry, brandy, and parsley; bring sauce to a boil.
5. Add in the shrimp; toss in the sauce until they begin to turn pink.
6. Remove skillet from stove; toss the shrimp and sauce mixture with the cooked pasta; serve immediately.

butter, olive oil, garlic, garlic soup, sherry, brandy, fresh italian parsley, shrimp, linguine

Taken from www.food.com/recipe/garlic-prawns-with-linguine-140801 (may not work)