1/2 pound sweet butter
1/2 cup olive oil
4 cloves garlic
4 tablespoons fresh parsley
20 jumbo shrimp, peeled and deveined
salt and pepper to taste
1 box linguine, cooked according to package directions
Melt butter in saucepan. Add olive oil. Saute garlic. Add parsley and shrimp and cook until pink. Serve over linguine, or alone as appetizer.
