Going to give it a run this weekend over linguine. Will post with my results.When I make shrimp scampi I start with 1Tbs olive oil, 4 Tbs butter, clove garlic chopped very fine, and salt and pepper to taste. The shrimp go in cooked hot and fast and don't worry about draining the shrimp real well. The trick is not to cook in pan too long and turn them, or they get tough. About to the end of cook time squeeze 1/2 lemon and sprinkle with parsley chopped fine. Pull from fire and set for a min. Goes well with wild rice or linguine.