1/4 lb. sweet butter
4 cloves garlic
2 tbsp. parsley, chopped
3-4 tbsp. oil
Mushrooms
1 1/2 lbs. lg. shrimp, peeled & deveined
1 c. white wine
1 tbsp. lemon juice
1/4 c. grated Parmesan cheese
2 c. heavy cream
1 lb. cooked buttered noodles

In food processor, combine butter, garlic and parsley, blend until smooth. Heat oil in large skillet. Add mushrooms and swirl them in the oil. Add shrimp. Cook over high heat for 30 seconds, stirring constantly. Reduce heat slightly, pour off excess oil. Add wine, lemon juice, Parmesan cheese and cream. Continue cooking for about 1 minute. Add butter, garlic and parsley. Reduce heat a little and continue to cook for 3 to 4 minutes until butter is melted. Serve over hot noodles.