Shrimp and Mushroom Linguine

1/2 pound dried linguine
1/4 pound mushrooms
1/4 cup olive oil
1/2 pound raw shrimp, shelled and deveined
Salt and freshly ground pepper to taste
1/4 cup chopped fresh parsley

Cook the pasta in a large pot of boiling, salted water until tender but still firm, 7 to 9 minutes. Drain well.

While the pasta is cooking, slice the mushrooms.

Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat. Add the mushrooms and cook, stirring often, until softened and lightly browned, 3 to 4 minutes. Remove to a plate. Add the remaining 2 tablespoons of olive oil to the frying pan. Add the shrimp and cook, turning occasionally, until pink, firm and cooked through, 2 to 3 minutes. Turn off the heat, return the mushrooms to the frying pan and season with salt and pepper to taste. Add the cooked pasta to the frying pan along with the parsley and toss well.

Serves 4.

1 Serving: calories 380 total fat 15 g cholesterol 65 mg sodium 220 mg