12 jumbo shrimp, peeled, deveined, and diced
8 oz. linguine or thin spaghetti
1/2 c. butter
4 to 6 cloves garlic, minced
4 oz. canned mushrooms or 1/4 lb. fresh mushrooms, diced
6 tbsp. Romano cheese
1/2 tsp. salt
Pepper, freshly ground parsley sprigs for garnish

Cook linguine in rapidly boiling water for 10 minutes; drain. Rinse in cold water and set aside. Melt butter in 10 inch skillet. Add garlic, shrimp, and mushrooms; cook slowly in hot butter for 5 minutes. Add linguine to skillet. Sprinkle with cheese, salt, and pepper. Toss onto warm serving dish. Sprinkle with more cheese and garnish with sprigs of parsley.

Note: I added a small chopped tomato.