Jill's Shrimp Scampi

1.5 pounds of jumbo shrimp
6 cloves of smashed garlic
1/2 bottle of white wine (only use wine that you would actually drink, aka-no cheap stuff)
Finely chopped fresh Italian parsley (I used about 1/2 a cup)
1/2 cup to 1 cup Extra Virgin Olive Oil (the greener the better with me)
1/4 stick of butter
1 pound of linguine
Pinch of red pepper flakes
Salt and pepper
Locatelli Romano and Good Parm Cheese (NO KRAFT) to taste (I use alot!)

Add your linguine to salted boiling water. By the time the shrimp is done, the pasta should be done as well.
In the meantime, make sure you have all of the shrimp devained and shelled.
In a hot, large sautee pan add about 1/2 cup of olive oil, the butter, red pepper flake and garlic. Brown up the garlic (the trick here is to make sure the garlic is lightly browned) and then add the shrimp into the pan. Toss the shrimp quickly in the butter mixture and make sure it is well coated. Add salt and pepper. Let the shrimp cook about 1 minute in the butter and then add about 1/2  bottle of the white wine. YES, 1/2  BOTTLE. Let the wine cook out (about a minute or two) and then add the chopped parsley. It is very important NOT to overcook the shrimp. Toss the pasta into the shrimp scampi and let it cook on the stove for one more minute. Add more olive oil (about 1/4 cup or so) and one big handful each of Romano and Parmesan cheese. You may add extra chopped parsley as well. Enjoy!

**Feeling extra fancy? Substitute Lobster Medallions for the shrimp!