**This recipe is very, very, VERY similar to Outback’s now-retired Brisbane Shrimp Saute**
1 lb. large shrimp
2 tbsp. olive oil
2 garlic cloves, minced
1/4 cup white wine
2 tbsp minced parsley
1 tsp salt
1/4 tsp pepper
Peel and devein the shrimp. Heat the olive oil in a saute pan. Add the garlic and saute for one minute. Add the shrimp and saute just until they turn pink. Add the wine and cook until it begins to simmer. Sprinkle with parmesan cheese and parsley and stir in the salt and pepper. Serve over linguine.
Optional: Add snow peas, mushrooms (as seen in the pic above), tomatoes or sun-dried tomatoes. You can also use fresh rosemary, tarragon or oregano.
Recipe source: answers.yahoo.com