Ingredients

• 2 pounds unpeeled, medium-size fresh shrimp
• 1 (8-ounce) package linguine, uncooked
• 8 cloves garlic, minced
• 1 cup butter or margarine, melted
• 1 cup white wine
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 cup chopped fresh parsley
• Extra virgin olive oil to drizzle

Instructions

Peel and de-vein shrimp; set aside. Cook linguine according to package directions; drizzle a little extra virgin olive oil over linguine to keep it from sticking and keep warm. Cook garlic in butter and wine in a large skillet over medium-high heat, stirring constantly, until garlic is tender. Add reserved shrimp, and cook over medium heat 3 to 5 minutes or until shrimp turn pink. Add salt and pepper and spoon mixture over reserved linguine. Sprinkle with chopped parsley and serve immediately.

Serves 4