3 lbs. peeled shrimp
1 lb. linguine
4 tbsp. Parmesan cheese
1/2 c. white wine
1 (6 or 8 oz.) can sliced mushrooms
4 tbsp. butter
2 tbsp. chopped garlic
4 tbsp. butter
4 tbsp. flour
2 c. milk
1/2 tsp. salt
1/2 tsp. red pepper

Prepare white sauce and keep warm.

WHITE SAUCE: Melt butter in 2-quart pot over low heat; stir flour to form paste, add milk, salt and pepper. Continuing on low heat, beat with a wire whisk until smooth and a desired consistency.

Using large skillet or deep pan, melt butter on low heat, add shrimp and chopped garlic. Cook until shrimp turn red, add wine and place pan aside. Cook linguine in boiling water al dente. Drain and place in large platter, mix in buttered shrimp and mushrooms and cover with white sauce. Sprinkle with cheese.