Most Italians do not put Parmesan cheese over shrimp, but Americans do add it. Try a little on the side and see how you feel about it. Grinding your own cheese makes a difference; it tastes better.

• Peel the shrimp. Place the shrimp in the refrigerator. In a large saucepan, bring the shrimp shells, water, and lemon juice to a boil. Reduce heat and simmer for 20 minutes, covered. Strain and reserve broth.

• Start a big pot of water for the linguini or begin toasting the bread.

• Heat a large sauté pan and add the butter, oil, shrimp, and garlic. Cook very fast, turning until shrimp are done.

• Remove the shrimp to a warm platter. Immediately add the parsley and shrimp shell broth to the pan.

• When the linguini is cooked, drain it and pour into a bowl. Pour the shrimp and broth over the noodles. If serving on baguette, toast bread and pour shrimp over top.