1/4 c. butter
1/4 c. olive oil
1 lg. onion
8 garlic cloves, minced (at least 8 tsp. jar)
1 1/4 lbs. tomatoes, chopped
3 oz. pitted black olives, drained & halved
20 fresh basil leaves, chopped or 1 tbsp. dried
1/2 tsp. dried rosemary, crumbled
1 tsp. dried oregano, crumbled
1/2 tsp. fennel seeds
Salt & pepper
16 cooked med. shrimp
1/2 c. grated Parmesan cheese
9 oz. cooked linguine, freshly cooked

Melt butter with oil in heavy large skillet over medium heat. Add onion and garlic and cook until soft, stirring, about 8 minutes. Add tomatoes and next 5 ingredients to skillet. Season with salt and pepper. Cook until tomatoes are soft, about 6 minutes. Add shrimp and stir until heated through. Add 1/4 cup Parmesan cheese. Pour over pasta and toss. Serve immediately, passing remaining 1/4 cup Parmesan separately. Serves 4.

Be generous with seasonings.