| | PASTA |
| 8 | oz | Linguine; fresh or home-made do not use dried! |
| | SHRIMP STOCK |
| x | Shrimp shells & legs |
| 1 1/2 | c | Water; YMMV |
| 1 | | Bay leaf; crush |
| x | Black pepper; fresh ground |
| 1 | | Celery; top leaves, chop |
| | SHRIMP |
| 1/2 | tb | Olive oil; EV |
| 1/2 | tb | Butter |
| 3/4 | lb | Fresh large shrimp; NOT frozen! peel & devein |
| 1/4 | lb | Mushrooms; slice |
| 4 | | Garlic cloves; mince |
| 2 | tb | White wine |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| x | Romano; fresh grate |
| x | Parmesian; fresh grate |
| x | Parsley; chop for garnish |
| | SAUCE |
| 1/2 | tb | Olive oil; EV |
| 1/2 | tb | Butter |
| 1/4 | c | White onion; minced |
| 1 | | Clove garlic; minced |
| 1/4 | ts | Oregano; crushed |
| 1/4 | ts | Thyme; crushed |
| 1 1/2 | tb | Flour; AP |
| 1/2 | | Bay leaf; crush |
| 2 | ts | Parsley; chop |
| 1 | ts | White Wine Worcestershire Sauce |
| 1 | c | Shrimp stock |
| 1 | tb | Marsala |
| 1/2 | ts | Dijon mustard |
| 1 | ts | Black pepper; fresh ground |
| 1/4 | ts | White pepper |
| 1 | ds | Tabasco |
| 1/4 | ts | Lemon zest |
| 1 | sl | Bacon; cook & dice =OR |
| x | S&P; to taste |
| 1 | ds | Cayenne |
| 1/4 | c | Black olives; slice |
