Recipe - My Shrimp Linguine Alfredo

1 pack Fresh linguine (9 oz)
Three fourths pound Jumbo shrimp (about 12)
peeled, deveined, and
coarsely chopped
One fourth pound Mushrooms; quartered
1 Garlic clove; minced
One half cup Butter or margarine
Cream ( any type you like)
6 tablespoon Parmesan cheese; grated and
divided
Corn starch
One half teaspoon Salt (optional)
Black pepper; to
taste
Whole cooked shrimp; for
garnish
Parsley sprigs; for garnish

Prepare linguine according to package directions. In large skillet over
mediumhigh heat cook shrimp, mushrooms and garlic in butter 5 minutes
until shrimp turn opaque, stirring frequently. Remove mushrooms, and shrimp
from pan and add enough cream to make a sauce. Add Parmesan to taste. Cook,
stirring constantly to deglaze. Thicken with cornstarch as desired and add
salt and pepper to taste. Drain linguine. In large serving bowl combine
shrimp mixture, linguine, and sauce. Toss gently to coat well. Top with
remaining 3 Tbs. cheese Garnish.