3/4 c. butter
1/4 c. olive oil
2 tbsp. minced onion
1/2 tsp. dry mustard
1 tsp. Worcestershire sauce
1/4 tsp. crushed red pepper
1 tsp. oregano
1 tsp. basil
1 tsp. tarragon
1/4 tsp. salt
2 tbsp. fresh parsley
1 lb. linguine
1 1/2 lb. shrimp

Mix first 11 ingredients and simmer low in saucepan until garlic is blond. Clean shrimp. Wipe in mixture then lay them in pan lined with foil. Add 1 cup of Chablis to saucepan, bring to a boil, then simmer 10 minutes. Spoon sauce over shrimp. Heat in oven for 7 minutes at 400 degrees. Cook linguine at same time for 8 minutes. Put shrimp on top of linguine and pour remaining sauce over it.