INGREDIENTS:
1 pound large shrimp,
  peeled and deveined
3 large garlic cloves, 
  minced
1/4 cup olive oil
1/2 cup unsalted butter
1/4 cup dry white wine
1/4 teaspoon dried crushed,
  red pepper flakes
1/4 cup chopped fresh parsley
8 ounces linguine, cooked 

DIRECTIONS:
Saute garlic in hot oil in a large
skillet over medium heat 1 to 2 
minutes.  Add butter, stirring until
melted.  Add Shrimp, and cook 1 minute.

Stir in wine and red pepper; reduce
heat, and simmer 1 to 2 minutes or just
until shrimp turn pink.  Sprinkle with
parsley, and serve over linguine.

*Serve with lemon if desired.

Serves 4