1 Pound peeled and deveined large shrimp
2 Tbs Olive Oil
1 Tbs Butter
Course Salt and Ground Pepper
4 Cloves of minced garlic
Pinch of red pepper flakes
1 cup dry white wine
Juice of 2 Lemons
2 Tbs Capers
Handful of graped tomatoes, halved
2 green onions, chopped
Handful of fresh chopped parsley
1/2 Pound of good quality Linguini

Prepare linguine, remove the pasta from the waterwhen it is still slightly underdone.

While the water heats... Put the olive oil, butter, red pepper and minced garlic into a large deep skillet.  Turn on the heat and wait until the garlic becomes fragrant, be careful not to
burn it.   Add the shrimp to the pan and cook until it just turns pink and then remove
it to a bowl, leaving as much of the oil and garlic as possible.  Add the wine and lemon
juice to the pan and reduce slightly, for at least 3 minutes.  Toss in the capers, tomaoes,
green onions and shrimp.  Saute for 2 minutes and add linguini and parsley.  Add a little more olive oil  to coat tha linguini.  Cook over medium heat untli the pasta is aldente. Season with salt and pepper and serve with parmesan cheese.