1 lb. med. shrimp, shelled & devined, if preferred
1 lb. linguine
4-5 tsp. chopped garlic
3-4 pinches parsley
Olive oil

In a large pot, begin boiling water. In a large fry pan or skillet, pour in at least 1/4 inch of olive oil and at least 4-5 teaspoons of chopped garlic. Add some parsley (3-4 pinches).

On a low, low flame saute this until garlic seems to look connected. Water should be boiling; add linguine to it. Wait until linguine is almost done, put shrimp in with garlic and oil. Saute them over low flame until they are pink all over. Linguine should be done. Strain it and put in a large serving bowl. Add contents of fry pan, mix, serve.