8 oz. linguine or thin spaghetti
1/4 c. unsalted butter
3/4 lb. shrimp, peeled, deveined and sliced
1/4 lb. mushrooms, sliced
4 cloves garlic (fine chop)
1/3 c. Romano cheese
1/2 tsp. salt
1/4 tsp. pepper
Chopped parsley

Cook linguine in large pot, following package directions and drain. Melt butter in large skillet, add shrimp, mushrooms, garlic and cook over medium-high heat stirring often about 4 minutes. Place linguine in bowl and top with shrimp mixture. Sprinkle with the cheese, salt and pepper. Toss well and sprinkle with parsley and serve at once. Serves 4.