3 tbsp. butter
1/4 c. extra virgin olive oil
2 tbsp. fresh parsley, chopped
1 tbsp. fresh lemon juice
1 tbsp. dry white wine (optional)
4 cloves garlic, chopped fine
16 shrimp
1 lb. linguini
3/4 c. fresh grated Parmesan cheese

In heavy saucepan add butter, olive oil, parsley, lemon juice, white wine and garlic. Cook over low heat, uncovered for 5 minutes. Add shrimp and cover for 3 minutes until shrimp is pink in color. Mix with cooked linguini and add cheese. Toss well. Serve immediately.