1/2 lb. lg. shrimp, clean, deveined and cut in half
2 garlic cloves, crushed
1/2 lb. mushrooms, sliced thin
1/2 head broccoli floweretts
1 c. chicken broth
1/8 c. white wine (optional)
3 scallions, sliced
Fresh grated Parmesan cheese
1 lb. fresh or dry linguine
3 tbsp. lite olive oil
1 tbsp. butter
3 tbsp. fresh parsley, chopped (or 1 tbsp. dehydrated)

Saute garlic, scallions and shrimp in olive oil until shrimp is pink and tender. Add chicken broth and white wine, simmer 2-3 minutes. In separate fry pan saute mushrooms in butter on high until slightly cooked, stirring constantly, 2-3 minutes. Set aside.

Prepare broccoli by peeling any stem portion. Cut into floweretts. Drop into rapidly boiling water, par boil 3 minutes, drain and combine with shrimp mixture.

Cook linguine according to directions, drain - toss linguine with shrimp mixture, pour mushrooms on top, sprinkle with parsley and Parmesan cheese.

Serve immediately with tossed salad and crusty Italian bread.

Serves 4 plus.