Alice’s Shrimp Scampi

¼ c. butter
½ c. extra virgin olive oil
1 large onion, chopped
½ of each bell pepper, chopped (red, orange, yellow, green)
3 stalks celery, chopped
2 T. minced garlic
2 lbs. medium to large shrimp, peeled, butterfly (you can leave tails on for looks)
1 (8-oz.) carton fresh sliced mushrooms
1/3 c. white wine
3 T. fresh lemon juice
2 green onions, chopped
1 bunch fresh parsley, chopped
8 oz. linguine or fettuccine, cooked according to package directions (or your favorite pasta)
Salt, red/black pepper, garlic powder
Paprika

1. In large skillet, melt butter and add olive oil. Blend.
2. Over low heat, add onion, bell peppers, and celery. Saute until soft.
3. Season shrimp and add to the skillet, along with the garlic.
4. Cook until shrimp turn pink.
5. Add mushrooms toward the end of cooking the shrimp.
6. Add the wine and lemon juice. Cook another 5 minutes.
7. If you want to thicken your sauce, remove some of the liquid and mix WONDRA or flour and whisk until blended. Pour back into skillet and blend well.
8. Add the green onions and parsley and cook another 1-2 minutes.
9. Taste for seasoning.
10. Serve over hot pasta. Garnish with paprika.