1 pk Fresh linguine (9 oz)

    3/4 lb Jumbo shrimp (about 12)

           -peeled, deveined, and
           -coarsely chopped
    1/4 lb Mushrooms; quartered

      1    Garlic clove; minced

    1/2 c  Butter or margarine

           Cream ( any type you like)
      6 tb Parmesan cheese; grated and

           -divided
           Corn starch
    1/2 ts Salt (optional)

           Black pepper; to
           -taste
           Whole cooked shrimp; for
           -garnish
           Parsley sprigs; for garnish
  Prepare linguine according to package directions.
  In large skillet over medium-high heat cook shrimp, mushrooms and
  garlic in butter 5 minutes until shrimp turn opaque, stirring
  frequently.
  Remove mushrooms, and shrimp from pan and add enough cream to make a
  sauce. Add Parmesan to taste.  Cook, stirring constantly to deglaze.
  Thicken with cornstarch as desired and add salt and pepper to taste.
  Drain linguine. In large serving bowl combine shrimp mixture,
  linguine, and sauce. Toss gently to coat well.  Top with remaining 3
  Tbs. cheese Garnish.