6 oz. linguine
1 lb. shrimp in shells
1 c. sliced fresh mushrooms
1/3 c. butter
1/4 c. sliced green onion
2 cloves garlic, minced
1/4 c. grated Parmesan cheese
2 tbsp. snipped parsley
2 tsp. dry white cooking wine
1/2 tsp. dried basil, crushed
1/2 tsp. pepper

Cook linguine as package directions. Drain. Cook shrimp in lightly salted water until pink. Drain and cool. Remove shell from shrimp leaving tail intact. Devein shrimp if desired, should be 2 cups shrimp.

In 3 quart microwave casserole, green onion and garlic, micro-cook covered on High 2-3 minutes or until onion is tender. Stir in shrimp, 1/4 cup Parmesan cheese, parsley, wine, basil, pepper. Micro-cook uncovered on High 30 seconds or until heated through. Add linguine to shrimp. Toss to mix. Serve immediately. Pass Parmesan cheese if desired. Serves 2.