1 lb. med. shrimp, peeled and deveined
3 cloves garlic, minced
1 tbsp. minced parsley
Salt and pepper
1/2 c. olive oil
1 lb. linguine
4 tbsp. butter
White wine

Place the shrimp in a container with the garlic, parsley, and salt and pepper. Top with olive oil and mix well. Cover and marinate several hours. Cook and drain the linguine.

Melt butter in a large skillet and saute the shrimp mixture for 2-3 minutes, until shrimp turns pink. Add a splash or two of wine and pour this mixture over the linguine. Toss well and serve immediately. Serves 4.